Minced meat and vegetable pan with sesame

Ingredients for 3 servings:

• 750 g pointed cabbage, approx. 1 head
• 150 g sugar snap peas or frozen peas
• 1 bunch of spring onions
• 1 m.-sized onion(s)
• 2 tbsp sesame seeds
• 400 g minced meat, lean
• n. B. Oil, approx. 1 – 2 tbsp
• Salt and pepper, white
• 100 ml sauce (Asian sauce), sweet and sour
• 2 tbsp soy sauce
• some cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Quarter the pointed cabbage and remove the stalk. Wash the cabbage and cut into wide strips. Trim and wash the snow peas and spring onions. Cut the spring onions into rings. Peel the onions and cut into thin wedges. Toast the sesame seeds in a wok or large frying pan without fat, then remove them. Fry the minced meat in 1 tablespoon of hot oil until coarsely crumbly. Season with salt and pepper. Remove the minced meat from the pan. Heat 1-2 tablespoons of oil in the frying fat. Fry the onion, pointed cabbage, snow peas, and spring onions in batches for 5-7 minutes, stirring occasionally. Return the minced meat to the pan. Stir in the Asian sauce and simmer briefly. Season with soy sauce and, if desired, salt and cayenne pepper, and sprinkle with toasted sesame seeds. Serve with basmati rice. 360 kcal per serving