Summary

Ingredients

• 1 red pepper (s)
• 125 g mushrooms
• 1 pork schnitzel (approx. 200 g)
• 400 g Chinese cabbae
• 2 tablespoon oil (sesame oil)
• salt
• Sambal Oelek
• Paprika powder, noble sweet
• 1 tablespoon tomato paste
• 200 ml stock (Asia stock, alternatively vegetable stock and 2 tablespoon light soy sauce)
• Chervil and parsley

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Instructions

1. Cut the paprika and meat into strips. Halve the mushrooms if necessary. Remove the stalk from the Chinese cabbage and cut into strips.
2. Heat the oil in the wok, fry the meat, season with salt and remove. Fry the peppers and mushrooms in the oil for 2-3 minutes. Season with sambal olek and paprika powder. Stir in the tomato paste and sauté briefly. Fold in strips of cabbage and meat and deglaze with the stock. Bring to the boil and simmer covered over medium heat for about 6 minutes.
3. Season the strips with salt and sambal olek and serve sprinkled with chervil and parsley. Rice tastes good with it.
4. Tip: cut the ingredients into small pieces beforehand. If you like it a little thicker, you can stir in 2-3 tablespoons of sour cream, whipped cream or creme fraiche.