John Myers
Rice with Spicy Meat – Stir-fry Vegetables for Wok
The perfect rice with spicy meat – stir-fry vegetables for wok recipe with a picture and simple step-by-step instructions.
- 5 Veal schnitzel (ma) frozen
- 5 Garlic seasoning paper
- 1 Small onion
- 2 Medium red pepper
- 1 Big yellow pepper
- 2 Medium zucchini
- 250 g Mascarpone
- 2 tbsp Flour
- 2 tbsp Sour cream
- 2 tsp Tomato paste
- Salt, Cheyenne pepper, rose hot paprika, marjoram, garlic granulated
- Rice at will
- Knock the schnitzel then place it in the seasoning paper and let it steep for half an hour. Then fry in the pan, remove the paper and cut the schnitzel into bite-sized pieces and set aside.
- Clean the peppers and cut into sticks, halve once, remove the zucchini skin, halve and cut into slightly narrow rings. Remove the onion skin and cut into cubes, then fry in oil, add paprika and zucchini, let simmer for about 5 – 10 minutes. Then add the meat and let it simmer for about 45 minutes, adding the rice in between.
- Add the mascarpone and let it simmer. Mix the flour and the sour cream and stir well. Stir in the tomato paste and then season. Let it boil again for 5 minutes, then it is ready to serve.
