Chinese Style Pork Roulade
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thin pork schnitzel, 200g each
- 4 tablespoon soy sauce
- 250 g sprouts (mun beans), fresh
- 2 leeks
- 2 small bell peppers, red
- 6 tablespoon oil
- 2 tablespoon vinegar
- 1 pinch (s) sugar
- Mix 2 tablespoon cornstarch with a little water
- 0.25 liter ¼ water
Print Recipe
Pin Recipe Instructions
- Briefly wash the schnitzel under running water, then pat dry with kitchen paper. Knock them flat and brush with soy sauce.
- Wash the bean sprouts on a colander and drain. Clean and wash the leek and cut into rings. Clean, wash, quarter and cut the peppers into narrow strips.
- Mix the vegetables and divide between half of each schnitzel. Roll up the roulades. Secure with beef needles or tie with cotton thread.
- Heat 4 tablespoons of oil in a casserole and fry the meat vigorously on all sides. Pour 1/4 liter of water and simmer the roulades in a closed saucepan over medium heat for 3/4 to 1 hour.
- Heat the rest of the oil in a saucepan and add the rest of the vegetables. Steam for approx. 5 minutes, turning several times.
- Take the roulades out of the casserole, remove the roulade needles and keep the meat warm.
- Season the sauce with vinegar, sugar and soy sauce to taste.
- Mix the cornstarch with a little water until smooth, stir into the sauce and bring to the boil again.
- Place the vegetables on a preheated plate and spread the pork roulades on top. Serve with the extra sauce.
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