Quick Chinese cabbage and minced meat stir-fry

Ingredients for 3 servings:

• 500 g organic minced beef
• 1 shallot(s) or small onion
• 1 Chinese cabbage, about 1 kg
• 3 tbsp tomato paste
• 150 g crème fraîche
• 30 g almond flakes, roasted
• 1 can of mandarin oranges, lychees or apricots
• e.g. salt and pepper
• n. B. Broth, granulated
• n. B. Paprika powder, sweet
• e.g. Madras curry powder
• 125 g rice or 80 g quinoa
• 50 g raisins, soaked, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with fruits and almonds

Fry the minced meat until crumbly. In the meantime, finely dice the shallot, cook the rice in salted water until al dente, halve the Chinese cabbage, remove the stalk, and cut the cabbage crosswise into thin strips. Mix half of the fruit juice from the can with tomato puree, crème fraîche, about 0.5 tsp each of curry and paprika, and a little salt and pepper. Toast the flaked almonds in a pan. Add the finely chopped shallot to the minced meat and fry until the minced meat is crispy and the onions are translucent. Season with about 0.5 tsp each of granulated stock, pepper, paprika, and curry. Add the lower part of the chopped Chinese cabbage with the thick leaf ribs to the minced meat and fry. Then add the fruit sauce and the cooked rice or quinoa, stir well, and heat through. Then add the remaining Chinese cabbage strips and mandarin oranges or other fruit, as well as the soaked raisins if desired, heat briefly, and season with spices. Everything should be piping hot, the Chinese cabbage should be firm to the bite, and the fruit should not be overcooked. Serve on plates and sprinkle with the toasted almonds.