Minced Pork with Bamboo Tips, Prepared Quickly

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Side Dish
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 g Mett, Thurinian
  • 100 g bamboo shoot (s), in brine or in a jar
  • 100 g soybeans, fresh or from the jar
  • 0.25 ¼ bell pepper (s), or red chilli pepper
  • 1 carrot (s)
  • 1 teaspoon, leveled potato starch
  • 1 ½ g sugar
  • 1 teaspoon soy sauce
  • 0.25 ¼ onion (s)
  • 1 stalk / e parsley, or coriander leaves for decoration
  • 25 ml vegetable oil
  • 1 teaspoon, leveled salt
  • 0.5 ½ cup rice
  • 0.5 ½ cup water, for the starch
  • 1 cup water, for the rice
  • plenty water, for washing out and blanching
Minced Pork with Bamboo Tips, Prepared Quickly
Minced Pork with Bamboo Tips, Prepared Quickly

Instructions

  1. Cut the peeled onion into cubes or half rings. Cut the peeled carrot lengthways into quarters and then across into cubes or simply into slices. Those who like to eat hotter can take a red chilli pepper, those who prefer it milder take a red pepper, clean it and cut it into small pieces. Dissolve the starch powder in 1/2 cup of cold water and have it ready. Take soybeans and bamboo out of the jar and wash them several times in water to reduce the taste of the preserving vinegar or brine. Anyone who has bought fresh soybean sprouts should briefly pour boiling water over them in a sieve for blanching so that they taste less bitter and collapse a little, and they are also washed.
  2. Rice, e.g. 1/2 cup basmati fragrant rice, is washed out several times in a sieve with tap water and placed in an automatic rice cooker and twice the amount of water is added. If you don`t have a rice cooker, you boil it in a saucepan and then turn the hotplate to 0. A pinch of salt makes it more aromatic. While the rice is cooking, you have time for the main course.
  3. Take a larger pan or a wok, add plenty of oil, fry the Thuringian meatloaf and onions in it and season with plenty of salt and a good dash of soy sauce. Mash the meat with a fork so that it becomes smaller chunks. When the meat begins to sear, quench with water and add all the vegetables and spices. Above all, it is the sugar that spices the dish exotic for our imagination.
  4. Stir regularly while cooking and always add a little if all the water has boiled away. When the soybean sprouts and bell peppers are done after about 5 minutes, add half a cup of cold water with the starch powder dissolved in it and cook for about another minute until a creamy brown sauce forms. Now the carrots are done too, although they are even crisper than we are used to in Germany. They are more reminiscent of the bamboo tips still cracking in the mouth.
  5. The dish can be served, fresh parsley or coriander leaves go well with it as a decoration.

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