Summary

Ingredients

• 4 pork schnitzel á approx. 125 g
• 1 tablespoon oil
• 200 g rice (lon rain rice)
• 1 can tangerine (s) (34 ml)
• 1 onion (s)
• 2 ½ teaspoons curry
• 2 tablespoon flour
• 375 ml vegetable stock
• 100 g whipped cream
• 200 g peas, frozen
• 1 banana (s) (200 g)
• 5 tablespoon peanuts, roasted
• salt
• Black pepper

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Instructions

1. Bring 400 ml of salt water to the boil. Cover and let rice soak in boiling water for about 20 minutes. Drain the meat and cut into thin strips. Fry in hot oil for 2-3 minutes. Season the meat, remove it.
2. Drain the tangerines, collect the juice. Peel and chop the onion. Braise the onion in the frying fat. Dust with curry and flour, sweat while stirring. Deglaze with the broth, 5 tablespoon mandarin juice and cream. Add the peas, simmer everything for 5 minutes. Peel and chop the banana. Heat with tangerines and meat in the sauce.
3. Add the peanuts to the rice. Season the strips with salt, pepper and curry and serve with the peanut rice.