Meat, fish, shrimp or vegetables with sweet and sour chili sauce

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 red bell pepper(s)
• 1 carrot(s)
• n. B. Morels, dried
• 1 small can of pineapple (or 1/2 large)
• 300 g meat, fish or shrimp or vegetables, see recipe description
• 125 ml chili sauce, sweet and sour, more if desired
• Oil, for frying
• Salt
• curry powder
• Paprika powder
• Soy sauce
• Lemongrass, ground, alternatively lemon juice)
• 150 g rice

Instructions

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

Fine wok dish with many variations – also vegetarian!

Soak the morels in water for 30 minutes before use and drain in a sieve. Add the rice to boiling, lightly salted water and simmer over low heat for about 20 minutes. Roughly chop the onion, slice the bell pepper, and slice the carrot. Roughly dice the meat, season with curry and paprika, and coat in flour. Brown well on both sides in hot oil, then season with salt. Crush the garlic. Add the onion, bell pepper, carrot, and morels and fry. Add the pineapple and a few tablespoons of juice, then pour on the chili sauce. Add more juice and chili sauce depending on the desired consistency and amount of sauce, and simmer. Season to taste with lemongrass and soy sauce, if desired, and serve with the rice. This dish can be made with poultry, pork, beef, fish, and shrimp. For a vegetarian version, use more of the vegetables mentioned above. Zucchini or leeks, for example, are also suitable.