| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | Hot cooked rice; if desired |
| 1 Tasse | chicken broth |
| 2 Esslöffel | soy sauce |
| 1/2 Teelöffel | Five-spice powder; (up to 3/4) |
| 1/2 Teelöffel | gingerroot grated |
| 1 | cloves garlic minced |
| 3/4 x ca. 450 g | Pork tenderloin; cut crosswise into 1/2-inch slices |
| 1 Esslöffel | cornstarch |
| 1 Esslöffel | oil |
| 1 Tasse | Fresh pea pods; trimmed |
| 1 | Red bell pepper; cut into 1/4-inch strips |
| 1 Dose | (14-oz.) baby corn nuggets; drained |
|
Cook rice as directed on package. Keep warm.
In medium bowl, combine broth. Soy sauce, five-spice powder, ginger root and garlic; mix well. Add pork slices. Cover; refrigerate at least 1/2 hour or up to 6 hours.
When ready to prepare, drain pork, reserving marinade. Add cornstarch to marinade; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to3 minutes or until no longer pink. Add pea pods. Bell pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
Add cornstarch mixture; cook until thickened and bubbly, stirring constantly. Serve over rice.
|
|
Anmerkungen zum Rezept:
|
