Flowers Chinese Sausage with Vegetables and Pineapple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g meat sausae without arlic
- 3 tablespoon soy sauce
- 1 lemon (s), add the juice from it
- 4 tablespoon pineapple, pieces, canned)
- 5 tablespoon pineapple juice, from the can
- 250 g peas, frozen
- 1 small Jar bean sprouts
- 1 glass paprika, pickled pieces
- 1 cup chicken broth
- 4 tablespoon oil for frying
- a bit salt
- Tabasco
- Rice as needed
Print Recipe
Pin Recipe Instructions
- Drain the pineapple cubes; collect the juice and set it aside. If necessary, cut the pieces a little smaller. Prepare a cup of chicken broth (homemade or instant). Also drain the pickled paprika strips and the soybean seedlings from the glass well.
- Remove the skin from the meat sausage and cut into thin sticks. During the rest of the preparations, marinate in a marinade of soy sauce, lemon juice and pineapple juice.
- Cook the frozen peas. Cook the rice in the desired amount in a separate saucepan according to the instructions on the packet.
- Heat oil in a pan. Take the meat sausage strips out of the marinade, turn them in the cornstarch and fry them in hot oil until crispy brown. Lift out with a slotted spoon and keep warm.
- Put the cooked peas, soy seedlings, pineapple pieces and paprika strips together with the rest of the marinade in the same pan and pour in the broth whisked with a little starch. Let everything simmer for about 3 minutes while stirring. Season to taste with 1 - 3 drops of Tabasco, possibly a little more salt, soy sauce and pineapple juice and, if necessary, lemon juice.
- Add the meat sausage pieces again and fold in very briefly. To serve, arrange decoratively on plates with the cooked rice.
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