John Myers
Chinese Stir-fry.
The perfect chinese stir-fry. recipe with a picture and simple step-by-step instructions.
- 0,5 Glass Leavened, drained bamboo shoots
- 0,5 Glass Mung bean sprouts
- 2 Pc. Savoy cabbage leaves, cut
- 1 Pc. Diced onion
- 100 g Diced pepper
- Salted water
- 1 shot Soy sauce dark
- 100 g Long grain rice
- 1 teaspoon Curry
- Salted water
- 200 g Turkey breast cut into strips
- Peanut oil
- 1 shot Chardonnay
- Vegetable broth
- Salt and black pepper
- Freshly grated nutmeg
- 1 handful Cashew nut fresh
- Drain the bamboo shoots and cut them into smaller pieces. Mung bean sprouts, drain, distribute both.
- Cut the sausage into fine strips, blanch with onion cubes + paprika, rinse. to distribute. Season with soy sauce, salt, pepper and nutmeg
- Pre-cook rice with curry in salted water. Sprinkle on top, cover with foil.
- Cut turkey or chicken into strips, fry in peanut oil or rapeseed oil. Peanuts and cashew nuts are welcome here.
- Now we slowly admit everything that has been prepared. Extinguish with a little Chardonnay or Riesling, pour in some vegetable stock. Taste our dish well.
- Sprinkle with dil, parsley or chives.
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