Asian vegetable stir-fry with rice

Ingredients for 3 servings:

• 3 bell peppers, red, green and yellow, cut into strips or pieces
• 1 onion(s), diced
• 1 bunch of spring onions or 1 leek, sliced
• 1 jar soybean sprouts
• 3 tsp cornstarch, slightly heaped
• 2 tbsp sherry
• 15 ml soy sauce
• 2 bags of rice or loose rice as an alternative
• 3 turkey schnitzels or chicken schnitzels
• Five-spice powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

First, cut the meat into bite-sized strips or pieces. Then, stir the cornstarch and sherry into 15 ml of soy sauce, add the meat, and mix thoroughly. Let the dish stand in the refrigerator for at least 30 minutes. This is a good time to chop the vegetables. Brown the meat in a large, deep pan (a wok would be ideal, but not absolutely necessary). Gradually add the peppers, onions, spring onions, etc., and season with Chinese spices. Meanwhile, cook the rice, lightly salted. I can’t recommend a particular type of rice, so I’ll leave it up to you to decide whether you want to use traditional Chinese rice, Basmati rice, or something else (I just strongly advise against rice pudding). Just before the rice is done, add the soy sprouts to keep them nice and crisp. I wish you all the best with your recipe and enjoy your meal. I’m always open to suggestions, especially since this is the first dish I’ve posted here.