Veal strips

Ingredients for 4 servings:

• 600 g veal
• 1 pack of fresh soy sprouts
• 20 g fresh ginger
• 1 chili pepper(s), fresh
• 100 g shallot(s)
• 150 g shiitake mushroom(s)
• 1 lime(s)
• 8 tbsp extra virgin olive oil
• 6 tbsp soy sauce
• 1 small bunch of coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

with chili coriander from the wok

Peel the ginger and slice into thin strips. Clean the chili pepper and slice into fine rings. Cut the shallots lengthwise into approximately 1/2 cm wide wedges. Clean and quarter the shiitake mushrooms. Cut the veal into thin strips. Squeeze the lime juice. Heat 4 tablespoons of oil in a non-stick pan or wok. Fry the ginger, chili, shallots, soybean sprouts, and mushrooms over high heat for 2-3 minutes. Remove the vegetables from the pan with a slotted spoon. Heat the remaining oil in the pan and fry the meat over high heat for 4-5 minutes until browned. Deglaze with lime juice and soy sauce. Add the vegetables, bring to a boil briefly, and arrange on a warmed platter. Sprinkle with torn coriander leaves and serve. Serve with basmati rice. 417 kcal per serving.