Chinese-Thai pan spicy

Ingredients for 4 servings:

• 400 g meat of your choice (chicken, turkey, pork, beef)
• 300 g carrot(s)
• 300 g white cabbage
• 2 bell peppers
• 250 g mushrooms
• 2 onions
• 2 cloves garlic
• 1 jar bamboo shoot(s)
• 1 jar soy sprouts
• 2 pinches of chili powder
• 1 lemon(s)
• 2 chili peppers (piri-piri)
• 150 ml sauce (wok or oyster sauce)
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

sour-spicy Chinese-Thai pan with vegetables

Cut the meat into small strips. Place it in a bowl, season with salt, pepper, garlic, finely chopped chilies, and the juice of half a lemon, and mix to combine. Let it rest for about 10-15 minutes so that the meat absorbs the flavor of the chilies and lemon. Then, in a wok or large pan, sear the meat with half a roughly chopped onion. Season with chili powder. Set the meat aside. Clean and finely chop the remaining vegetables, mushrooms, and onions. Sauté in a wok with a little oil. First, only the cabbage and carrots, as these take the longest to cook, then the rest. Pour over the remaining lemon juice and wok sauce and simmer on low heat for about 20 minutes, stirring frequently. Add the meat back in 5 minutes before the end. Adjust seasoning if desired. Serve best with Thai rice or Thai noodles.