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Asian stir fry with vegaschnitzel and radish
Vegetarian stir-fry with Chinese wok vegetables, vegaschnitzel, chili sauce, white rice and coriander.
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Ingredients
Directions
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Boil the rice with salt, if necessary, for 15 minutes. Drain and leave covered until used.
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Meanwhile, halve the radishes and finely chop the coriander. Put the radish and half of the coriander in a bowl.
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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.
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Slice the garlic. Heat the oil in a frying pan and fry the cutlets over medium heat in 4 min. Until done. Times regularly.
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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.
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Change regularly.
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Cut the cutlets into strips. Divide the rice over deep plates and put the wok vegetables on it.
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Spread the schnitzel strips over it, drizzle with the chili sauce and sprinkle with the rest of the coriander. Serve with the radish.
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Nutrition
670Calories
Sodium23% DV560mg
Fat35% DV23g
Protein40% DV20g
Carbs30% DV90g
Fiber44% DV11g
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