INGREDIENTS:
veal 500 g
carrot 200 g
pumpkin 200 g
funchoza 150 g
soy sauce 50 ml
bell pepper red 1 pc.
green onion 1 beam
garlic 1 clove
olive oil 1 tbsp
PREPARATION:
Cut the veal into thin strips.
Drizzle with soy sauce and leave to marinate.
In the same way, chop carrots, bell peppers, pumpkin, chop the garlic.
Fry the vegetables in a wok or roaster, in any other thick-bottomed dish, then add the meat and green onions.
Boil funchose separately for two to three minutes. Add noodles to the mixture of meat and vegetables, keep on fire for three to five minutes.
The dish can be served both cold and hot. When serving, you can sprinkle the veal with fried sesame seeds, garnish with dipped green onion feathers.
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