Ingredients: rice, 200 grams sugar snaps, 1 chicken breast, salt, pepper, curry powder, 1 onion, 100 grams diced ham 1/2 red pepper, sweet soy sauce,
Boil rice in advance accordin gpack instructions. Allow the rice to cool. Boil 200 grams sugarsnaps al dente, drain the sugar snaps and cut them lengthwise into halves. Cut 1 chicken breast into cubes. Rub it with salt, pepper and curry powder. Bake in hot oil 1 chopped onion. If the onion is soft add the chicken breast and 100 grams diced ham. When the chicken breast is brown, add the sugar snaps and 1/2 diced red pepper. Stir fry 2 minutes. Add the rice and cook it briefly. Add to taste sweet soy sauce and heat a bit more. Enjoy!
Ingredients: rice, 300 grams beef, 200 grams sugarsnaps, 5 tablespoons sweet chili sauce, 2 tablespoons soy sauce, 2 tablespoons water, 3 spring onions, 100 grams of cashew nuts,
Boil the rice according the pack instructions. Stir fry in hot oil 300 grams sliced beef brown. When the sliced beef is brown add 200 grams sugarsnaps. Make the sauce. Mix in a bowl 5 tablespoons sweet chili sauce, 2 tablespoons soy sauce and 2 tablespoons water. Stir well. Pour the sauce with the sugarsnaps. Stir fry 2 more minutes. Stir in 3 sliced in spring onions and 100 grams of cashew nuts. Heat a bit more. Serve with the rice. Enjoy!
Ingredients: noodles, 200 grams sugar snaps, 200 grams pork chops, 1 garlic clove, ginger powder, 2 tablespoons sugar, 2 tablespoons red wine vinegar, 2 tablespoons tomato ketchup,
Prepare the noodles according to the directions on the package.
Cook 200 grams sugar snaps in a layer of water in 5 minutes al dente. Cook in the hot oil 200 grams cubed pork chops golden brown. Add 1 chopped garlic clove and to taste ginger powder. Drain the sugarsnaps and stir it with the pork chops and stir fry brief. Make the sauce with 2 tablespoons sugar, 2 tablespoons red wine vinegar and 2 tablespoons tomato ketchup. Add the sauce to the sugarsnaps. Stir fry for another minute or 2.
Serve with noodles. Enjoy your meal!
Cook the egg-noodles following the packinstructions, drain and set aside. Heat oil and 1 tablespoon sesame oil and fry 3 chopped spring onions and a chopped garlic clove. When the spring onion is soft add 200g sliced mushrooms, 200g sugar snaps and 1 tablespoon gingerpowder. Stirfry it for about 4 minutes. Meanwhile make the sauce by mixing the following ingredients: 300ml vegetable stock, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey and 1 tablespoon tomato puree, stir it well and add it to the vegetables. Bring it to the boil and then lower the heat and let it simmer for about 4 minutes. Add the egg-noodles, just heat it a little more and add some sesameseed and the dish is ready. Enjoy!