Chinese cabbage pan

Ingredients for 2 servings:

• 175 g bell pepper(s), cleaned red
• 100 g mushrooms, cleaned
• 400 g Chinese cabbage, cleaned
• 300 g pork schnitzel
• 200 ml vegetable stock
• 60 g rice (long grain rice)
• 2 tbsp oil (sesame oil a10g)
• 1 tbsp tomato paste
• Chervil and parsley for sprinkling
• Sambal Oelek
• Paprika powder, sweet
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Also suitable for diabetics! 2.5 creditable BE

Add the rice to boiling salted water and cook over medium heat for about 20 minutes. Finely slice the bell peppers and halve the mushrooms. Wash the schnitzels, dry them with kitchen paper, and cut into strips. Finely slice the cabbage leaves. Heat sesame oil in a pan or wok and stir-fry the meat, mushrooms, and bell peppers over high heat for 3 minutes. Season with salt, sambal oelek, and paprika. Stir in the tomato paste and deglaze with the vegetable stock, bring to a boil briefly. Stir in the cabbage leaves and season again to taste. Let stand briefly. Drain the rice and let it drain well. Serve the Chinese cabbage stir-fry generously garnished with chervil and parsley. The rice is served separately.