45 min. total time
Ingredients for 6 portions
| 1 | pcs | red pepper |
| 2 | pcs | carrots |
| 1 | pcs | onion |
| 0.25 | head | cauliflower |
| 0.25 | pcs | broccoli |
| 1 | pcs | zucchini |
| 200 | g | bean sprouts |
| 400 | g | pork |
| 5 | tbsp | oil |
| 90 | ml | soy sauce |
| 60 | ml | coconut milk |
| 1 | tsp | salt |
| 3 | pinch | pepper |
| 1 | cup | rice |
| 0.5 | tsp | salt for tde rice |
| 3 | pinch | ginger |
| 3 | pinch | chili powder |
Preparation
- Cook rice with salt and 2 cups of water. Peel carrots and onion, cut carrots into diagonal slices, cut onion into large pieces.
- Divide cauliflower and broccoli into small florets. Clean and core the bell pepper, cut into large pieces. Wash zucchini, halve lengthwise and slice. Shred the pork.
- Mix all vegetables together and then divide into thirds, also divide the meat. Heat 1/3 of the oil in a wok, fry 1/3 of the meat until browned. Add the vegetables, stir-fry and toss constantly, season with salt, pepper, ginger powder and chili powder, deglaze with 1/3 of the soy sauce and 1/3 of the coconut milk. Divide onto plates and serve with a mound of rice. Repeat with the other 2/3 in the same way.
Nutrition score
323
14,24 g
21,05 g
30,35 g
45 min. total time | 45 min. preparation time |
