Schnitzels in a Japanese way

Boil the rice according to the instructions on the package. Bring 250 ml of water to the boil and dissolve the bouillon tablet.

Heat 2 tbsp oil in a frying pan and fry the pork schnitzels in about 4 min. Per side golden brown and done. Heat the rest of the oil in a stirring stir fry the onions golden brown. Add the cabbage and peppers and let the cabbage begin to shrink. Add the stock and 75 ml of wok sauce and bring to the boil. Let the coals go for about 5 minutes.

Cut each schnitzel into 4 pieces, divide them over the plates and scoop 2 tablespoon sauce over each portion. Serve with the rice and the braised cabbage.