Chili with Wide Egg NoodlesChop Suey Christmas Stollen

Chop Suey

200 g / 7 oz
1 tbsp
1 tbsp
10 g / 0.5 oz
80 g / 2.75 oz
60 g / 2 oz
90 g / 3 oz
100 g / 3.5 oz
1 tbsp
10g / 0.5 oz

125g / 4.5 oz
ground meat
soy sauce
Mu Err Mushrooms
bamboo shoots
fresh pineapple chunks
red bell pepper
sesame oil
sesame seeds
Freshly ground pepper
basmati rice

Serves 3 - 512 cal per serving
Prep-time: 45 min. - Total-time: 45 min.
You can use different kinds of meat for Chop Suey. For this version ground meat (50% beef, 50% pork) is being used. Combine the ground meat with 1 tbsp soy sauce and tbsp sake (rice vine). Slice the leeks in thin rings and mix with the meat. Let stand for 20 min. Soak the Chinese Mu Err Mushrooms for 15 min. in warm water. Rinse and chop. Peel the carrots and slice them julienne. Thoroughly drain the bamboo shoots and also cut them julienne. Chop the pineapple and slice the onion. Cut the bell pepper in thin stripes. In a coated pan heat 1 tbsp sesame oil. Saute the vegetables on high heat and put in a pot. In a small bowl whisk together 2 tbsp soy sauce, 2 tsp sesame oil, 2 tbsp sake, sesame seeds and pepper. Pour the sauce over the vegetables. Heat 1 tbsp sesame oil in a pan and brown the meat. Add the meat to the vegetables and mix. Serve with basmati rice.

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