John Myers
Contents
show
Ingredients
- 120 g 2 veal sausages, 60 g each
- 0,5 tbsp Sunflower oil
- 120 g Carrots cleaned
- 60 g ½ green peppers / cleaned
- 75 g ½ red peppers cleaned
- 80 g ½ yellow pepper / cleaned
- 140 g 1 Onion peeled
- 45 g 2 spring onions, cleaned
- 20 g 1 piece of ginger peeled
- 14 g 1 Red chilli pepper / cleaned
- 7 g 2 cloves of garlic peeled
- 0,5 tbsp Sunflower oil
- 200 ml 1 packet of coconut milk
- 200 ml Water
- 1 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 0,5 tbsp Sweet soy sauce
- 0,5 tbsp Dark soy sauce
- 2 Stalk Parsley for garnish
- Medium hot mustard
Instructions
- Slowly fry the veal sausages in a pan with sunflower oil (½ tbsp) until golden-brown. Peel the carrots with the peeler, cut into pieces and sticks. Clean and wash the peppers and cut into small diamonds. Peel the onion, cut in half, cut into wedges and separate into pieces. Clean, wash and cut the spring onions into rings. Peel and finely dice the ginger and garlic cloves. Clean, wash and cut the chilli pepper into small cubes. Heat sunflower oil (½ tbsp) in a wok, gradually add the vegetables and fry / stir-fry. Deglaze / pour in the coconut milk (200 ml) and the water (200 ml). Season with mild curry powder (1 teaspoon), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), sweet soy sauce (½ tbsp) and dark soy sauce (½ tbsp). Let everything simmer / cook until the liquid is greatly reduced. Veal sausage with carrot, paprika and cream vegetables from the wok. Garnish each with a parsley stick, serve. Serve with medium-hot mustard.
