Description
Bright autumn vegetables combined with tender chicken hearts with spicy soy-mustard dressing.
Ingredients
-
The pie
600 g
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Pepper
2 piece
-
Zucchini
1 piece
-
Onion
1 piece
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Soy sauce
2 Tbsp
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Mustard
1 Tbsp
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Vegetable oil
2 Tbsp
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Garlic
2 tooth
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Black pepper
-
Salt
Cooking
Hearts boil in salted water until tender. I cooked for about an hour. Zucchini and pepper cut into thin strips
Onion cut into half rings and fry until Golden brown in a small amount of vegetable oil
Mix soy sauce and mustard
To the onions add the peppers and fry until soft pepper
Add the zucchini and cook another 5 - 7 minutes.
Add the mustard and soy sauce, salt and pepper to taste.
Add hearts, stir fry for a few minutes. Served warm.
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