John Myers
Ċanga bil-Ħxejjex fil-Wok u Noodles tal-qamħ
Ir-riċetta taċ-ċanga perfetta bil-ħaxix fil-wok u noodles tal-qamħ bi stampa u struzzjonijiet sempliċi pass pass.
- 400 g Steak tal-ġenbejn
- 1 tbsp Zalza tas-sojja ħelwa
- 1 tbsp Zalza tas-sojja skura
- 200 g Bżar aħmar, aħdar u isfar
- 100 g Celeriac
- 2 tbsp Żejt tal-ġirasol
- 100 ml Zalza CHILI ħelwa
- 100 ml Ilma
- 1 tbsp Zalza tas-sojja ħelwa
- 1 tbsp lamtu tat-tapjoka
- 250 g Wheat Noodles (MONGO KUPO NOODLE)
- Clean / strip the beef, first cut into slices and then into strips. Marinate with sweet soy sauce (1 tbsp) and dark soy sauce (1 tbsp) for a few hours (even better overnight!). Clean and wash the peppers and cut into strips. Clean / remove the celery and cut into slices. Heat sunflower oil (2 tbsp) in a wok and fry the beef strips vigorously in portions / stir-fry. Always push the fried beef strips to the edge of the wok. Add the paprika strips and celery slices and stir-fry / stir-fry. Deglaze / pour in water (100 ml) and sweet chilli sauce (100 ml) and let everything simmer for approx. 4 – 5 minutes. Season to taste with sweet soy sauce (1 tbsp) and thicken with tapioca starch (1 tbsp) mixed in a little cold water. Scald the wheat noodles with boiling water, leave to stand for about 2 minutes and rinse in cold water. Spread the wheat noodles on plates and serve with the beef vegetables in a wok.
