Kung Pao Pheasant with Wok Vegetables and Cashews

Preparation method

• Cook the rice according to instructions, preferably in a rice cooker.
• Cut the pheasant breast into thin strips, stir the cornflour into the water, put on the meat and mix.
• Fry the chopped onions, chilli and garlic in a wok.
• Add the vegetable mix to the Kung Pao sauce and cook for about 3-4 minutes.
• Simultaneously fry the pheasant breast in a wok at high heat for 2 min.
• Add the cashew nuts and deglaze with the sweet soy sauce.
• Arrange the pheasant breast strips on the vegetables, garnish with mung bean sprouts and coriander.

Ingredients

• 1.3 kg pheasant breast, without skin and bones
• 3 tbsp cornflour
• 3 tbsp water
• 40 ml rice oil Golden Turtle for Chef™ (Art. 60354)
• 200 ml sweet soy sauce Golden Turtle for Chef™ (Art. 60310)
• 200 g cashew nuts
• 500 ml Kung Pao Sauce Golden Turtle for Chef™ (Art. 60412)
• 1 kg Asian Wok Vegetable Mix Golden Turtle for Chef™ (Art. 60612)
• 2 chili peppers, cut into fine rings
• 2 vegetable onions, cut into strips
• ½ block Garlic Golden Turtle for Chef™ (Art. 60621)
• 500 g jasmine rice Golden Turtle for Chef™ (Art. 60155)
• 300 g mung bean sprouts
• Coriander

Useful information

Costs p. portion: approx. € 2.65* Energy p. portion: approx. 1100 kcal. Preparation time: 20 min Accessories: Rice cooker, cutting board, 2 woks *Ingredient costs based on averaged distribution prices

Allergenes

Wheat, soy, corn

Tips

The Kung Pao sauce is particularly suitable for poultry dishes or pork stews.