John Myers
Goulash Asian Style
The perfect goulash asian style recipe with a picture and simple step-by-step instructions.
- 500 g Mixed goulash
- 3 piece Red pepper
- 2 piece Pak Choi mustard cabbage
- 1 bunch Spring onions fresh
- 2 Cup Bean sprouts fresh
- 3 piece Peeled garlic clove
- 3 tsp Grated ginger
- 1 piece Chilli pepper
- 500 ml Vegetable broth
- 6 tbsp Soy sauce light
- 6 tbsp Sesame oil
- Mis en place: cut the pieces of goulash into very thin slices. Separate the ends of the roots from the pak choi. Cut the rest into fine strips. Remove the inner stalk and any brown spots. Keep the white and green parts separate. Stalk and core the peppers and cut into coarse, bite-sized pieces. Clean the spring onions, remove the roots and also cut into large pieces. Peel a finger-thick piece of ginger and grate it finely. Core the chilli pepper, remove the stem and cut into fine rings. Cut the garlic into small cubes. Wash the bean sprouts off and drain well.
- Heat the sesame oil in a large pan or wok. Add the meat and fry well. Add the pepper pieces, spring onions and the white pak choi and fry for a few minutes. Add garlic, chilli pepper, 2 teaspoons of ginger, soy bean sprouts and the green pak choi portion and fry briefly.
- Deglaze with the vegetable stock. Bring to a boil. Add the soy sauce and, depending on your taste, add a little more ginger to taste. Serve with rice.
- Don’t be surprised because of the pictures, I prepared the food in two pans because I had blackheads that don’t like ginger. The preparation itself only takes a few minutes, only the chopping is time-consuming.
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