John Myers
Asian Wok with Nuremberg Sausages
The perfect asian wok with nuremberg sausages recipe with a picture and simple step-by-step instructions.
- 0,5 Pack of 7 pieces / 150 g Nuremberg sausages (here: From ALDI Nord)
- 300 g Cooked fragrant rice from the previous day (110 g unCooked)
- 2 tbsp Oil
- 2 Eggs
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Onion approx. 100 g
- 1 Red bell pepper approx. 150 g
- 2 Spring onions approx. 50 g
- 2 tbsp Sweet soy sauce
- 5 tbsp Sweet and sour Asian sauce
- Parsley for garnish
- Possibly cook the rice (see my recipe: Cooking rice:). Cut the Nuremberg sausages into thin slices. Clean and wash the peppers and cut into small diamonds. Wash and quarter the date tomatoes. Peel the onion, cut into eighths and cut into wedges. Peel and finely dice the garlic clove and ginger. Clean and wash the spring onions and cut diagonally into rings. Heat the oil (1 tbsp) in the wok, fry the sausage slices until golden-brown and slide them to the edge of the wok. Add oil (1 tbsp) and fry the beaten eggs, tear apart and push to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes, ginger cubes, onion cubes, paprika diamonds and spring onion rings) and stir-fry all of them. Season with sweet soy sauce (2 tbsp) and sweet and sour Asian sauce (5 tbsp). Finally fold in the cooked rice, heat it up briefly and serve the Asian wok garnished with parsley.
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