Description
In Chinese style! In principle, you can instead of hearts to take the chicken fillet and garnish safely use Fig. But, to be honest, I already fed fillet and I wanted buckwheat! In a word, hearts in the East today gave his heart to the Russian buckwheat ;) Gentle hearts, sweet peppers, all covered with a fragrant, spicy sauce. It turned out wonderfully delicious! Honestly, I made a little and very, very sorry about this! Tomorrow I will repeat, good to cook something quick and easy!
Ingredients
-
Buckwheat
2 pack
-
Butter
1 Tbsp
-
The pie
300 g
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Green bell pepper
0.5 piece
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Red sweet pepper
0.5 piece
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Orange juice
4 Tbsp
-
Orange zest
0.5 tsp
-
Soy sauce
1 Tbsp
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Vinegar
1 tsp
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Honey
1 Tbsp
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Ginger
1 tsp
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Chili
0.5 tsp
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Garlic
2 tooth
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Corn starch
1 tsp
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Water
1 Tbsp
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Vegetable oil
1 Tbsp
-
Green onions
Cooking
Boil buckwheat. Add butter, mix well.
In a bowl, combine soy sauce, orange juice, zest, grated ginger, vinegar, chili pepper and honey.
Separately, dissolve the starch in cold water.
Chop the peppers in large pieces, chop the garlic, peel the ginger.
Hearts rinse and blot with a paper towel. Remove the thin transparent film. Fry in sesame or vegetable oil over high heat 5 minutes, stirring occasionally.
Add pepper, sauté 4 minutes.
Now add the garlic, cook just 30 seconds to go in the aroma.
Pour into the pan with the orange-honey-oevuyu mixture, stir and cook 3 minutes.
In the end, add starch with water, for 1 minute to allow to thicken. Serve with buckwheat, sprinkled with green onions.
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