Minced pork with bamboo shoots, quickly prepared

Ingredients for 1 servings:

• 100 g Mett, Thuringian
• 100 g bamboo shoot(s), in brine or from the jar
• 100 g soybeans, fresh or from the jar
• ¼ bell pepper(s) or red chili pepper
• 1 carrot(s)
• 1 tsp, leveled potato starch
• 1 ½ g sugar
• 1 tsp soy sauce
• ¼ onion(s)
• 1 sprig of parsley or coriander leaves for decoration
• 25 ml vegetable oil
• 1 tsp, leveled salt
• ½ cup rice
• ½ cup water, for the starch
• 1 cup water, for the rice
• plenty of water for rinsing and blanching

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Chinese cuisine of the Canton region

Cut the peeled onion into cubes or half rings. Cut the peeled carrot lengthwise into quarters and then crosswise into cubes or simply into slices. If you like things hotter, use a red chili pepper; if you prefer something milder, use a red bell pepper; peel it and cut it into small pieces. Dissolve the starch powder in 1/2 cup cold water and set it aside. Remove the soybeans and bamboo shoots from the jar and rinse them several times in water to reduce the taste of the preservative vinegar or brine. If you have bought fresh soybean sprouts, briefly pour boiling water over them in a sieve to blanch them so they taste less bitter and will shrink a little; this will also wash them. Rice, for example 1/2 cup fragrant basmati rice, is rinsed several times in a sieve with tap water and placed in an automatic rice cooker, where you add twice the amount of water. If you don’t have a rice cooker, boil it in a pot and then reduce the heat to 0. A pinch of salt will make it more aromatic. While the rice is cooking, you have time for the main course. Take a large pan or wok, add plenty of oil, fry the Thuringian minced meat and onions, and season with plenty of salt and a good splash of soy sauce. Mash the meat with a fork until it forms small pieces. When the meat starts to brown, deglaze with water and add all the vegetables and spices. The sugar, in particular, gives the dish an “exotic” flavor. Stir regularly during cooking and add a little more if all the water evaporates. When the soybean sprouts and peppers are tender after about 5 minutes, add half a cup of cold water with the starch powder dissolved in it, and continue cooking for about 1 minute until a thick, brown sauce forms. The carrots are now cooked, although they’re still crunchier than we’re used to in Germany. They’re more reminiscent of bamboo shoots that still crunch in your mouth. The dish is ready to serve; fresh parsley or coriander leaves make a nice garnish.