Asian stir fry with vegaschnitzel and radish

Name: asian stir fry with vegaschnitzel and radish
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g White rice; 200 g radish; 15 g fresh coriander; 4 el vinegar; 2 tl sugar; 4 el tap water; 2 toe garlic; 4 el (peanut) oil; 4 vegetarian schnitzel; 800 g Chinese wok vegetable sugarsnaps; 2 tl 5 herb powder

Vegetarian stir-fry with Chinese wok vegetables, vegaschnitzel, chili sauce, white rice and coriander.

Ingredients

Directions

Boil the rice with salt, if necessary, for 15 minutes. Drain and leave covered until used.
Meanwhile, halve the radishes and finely chop the coriander. Put the radish and half of the coriander in a bowl.
Put the vinegar, sugar, a pinch of salt and the water in a bowl and stir until the sugar and salt have dissolved. Pour over the radish and let it stand until use.
Slice the garlic. Heat the oil in a frying pan and fry the cutlets over medium heat in 4 min. Until done. Times regularly.
In the meantime, heat the remaining oil in the wok and fry the wok vegetable, garlic, 5-spice powder and, if necessary, salt, 5 minutes on medium heat.
Change regularly.
Cut the cutlets into strips. Divide the rice over deep plates and put the wok vegetables on it.
Spread the schnitzel strips over it, drizzle with the chili sauce and sprinkle with the rest of the coriander. Serve with the radish.