Flowers Chinese meat sausage with vegetables and pineapple

Ingredients for 3 servings:

• 500 g meat sausage without garlic
• 3 tbsp soy sauce
• 1 lemon(s), the juice
• 4 tbsp pineapple, chunks, from a can
• 5 tbsp pineapple juice, from the can
• 250 g peas, frozen
• 1 small jar of soy sprouts
• 1 jar of pickled peppers
• 1 cup chicken broth
• 4 tbsp oil for frying
• some salt
• Tabasco
• Rice as needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

something unusual – but surprisingly tasty

Drain the pineapple cubes, reserving the juice and setting them aside. If necessary, cut the pieces a little smaller. Have a cup of chicken broth ready (homemade or instant). Drain the pickled bell pepper strips and the soybean sprouts from the jar well. Remove the skin from the sausage and cut into thin sticks. While you are preparing the rest of the ingredients, marinate it in a marinade made from soy sauce, lemon juice, and pineapple juice. Cook the frozen peas. Cook the desired amount of rice in a separate pot according to the package instructions. Heat the oil in a pan. Remove the sausage strips from the marinade, toss them in the cornstarch, and fry in the hot oil until crispy and brown. Remove with a slotted spoon and keep warm. Add the cooked peas, soybean sprouts, pineapple pieces, and bell pepper strips along with the remaining marinade to the same pan and pour in the broth whisked with a little starch. Let everything simmer for about 3 minutes, stirring constantly. Season to taste with 1-3 drops of Tabasco, a little more salt, soy sauce, pineapple juice, and lemon juice if desired. Add the sausage pieces and stir briefly. To serve, arrange decoratively on plates with the cooked rice.