Schnitzels in a Japanese way

Name: schnitzels in a Japanese way
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 300 g White rice bag 1 kg; 1 chicken broth tablet; 3 el oil; 1 Scale pork schnitzels a la minute (370 g); 2 onions in thin half rings; 500 g cabbage very finely cut; 1 Red pepper in narrow bars; 150 ml wok essences teriyaki (250 ml jar)

A nice Japanese recipe. The main course contains the following ingredients: meat, white rice (bag 1 kg), chicken stock, oil, pork schnitzels (a la minute (370 g)), onions (in thin half rings), pointed cabbage (very finely cut), red pepper ( in narrow bars) and wok essentials (teriyaki (pot 250 ml)).

Ingredients

Directions

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.