Asia – pan with bamboo

Ingredients for 4 servings:

• 20 g mu-err mushrooms
• 150 g rice (long grain rice)
• Salt
• 1 can/n bamboo shoot(s)
• 250 g leek
• 250 g red bell pepper(s)
• 150 small mushrooms (shiitake, alternatively mushrooms)
• 400 g turkey schnitzel
• 2 tbsp oil
• 250 ml chicken broth
• ½ tsp cornstarch
• 5 tbsp soy sauce
• 2 tbsp ketchup
• 4 tbsp sauce (Asian sauce)
• 1 pinch of sambal oelek
• Five-spice powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak and cook the mu err mushrooms according to the package instructions. Soak the rice in boiling salted water for about 25 minutes. Drain the bamboo shoots. Clean and wash the leeks and bell peppers. Chop everything finely. Grate the shiitake mushrooms. Cut the meat into thin strips. Heat half the oil in a wok or large pan. Brown the meat and shiitake mushrooms in it. Remove. Heat the remaining oil in the frying fat. Drain the mu err mushrooms and chop them if desired. Fry with the vegetables for about 3 minutes. Add the meat and shiitake mushrooms again. Mix together the broth, starch, soy sauce, ketchup, Asian sauce, and sambal oelek, if desired. Pour into the pan and simmer for 1-2 minutes. Season to taste with 5-spice powder (Chinese seasoning). Enjoy with the rice.