Description
A delicious and hearty dish. Help yourself!!!
Ingredients
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Pork
500 g
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Corn
125 g
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Onion
1 piece
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Eggplant
2 piece
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Peppers red hot chilli
1 piece
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The Apium graveolens Dulce
2 piece
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Leeks
1 piece
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Mushrooms
150 g
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Mushrooms
150 g
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Sauce-marinade
50 ml
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Soy sauce
50 ml
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Cognac
30 ml
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Sesame oil
20 ml
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Olive oil
20 ml
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Celery leaf
1 coup
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Saffron
1 pinch
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Cellophane
300 g
Cooking
Here our products.
Pork wash, dry and cut into medium pieces. Pour teriyaki.
Chop the hot pepper, add to meat and stir.
Funchoza cover with cold water for 40 minutes.
Mushrooms washed, cut off roots and to understand the fungi. Eggplant peel and cut into medium-sized pieces. Onion cut into petals, leeks in half rings, celery into cubes. Corn cut into 3 pieces.
Heat the pan. I have used the wok. Pour the olive oil and heat.
Spread in the pan the meat with marinade. Add sesame oil and brandy. Fry on high heat stirring occasionally.
Add to the pan of mushrooms. Stir, fry.
Add to the pan corn and eggplant. Mix and add soy sauce.
Add the leeks and celery. You can add a pinch of saffron. Stir and cover with a lid. Diminish the fire and stew until the meat is cooked.
Drain the water from funchoza. A little dry it in a colander and spread in a pan.
Add the soy sauce, pouring them funchoza. Carefully stir.
Cover with a lid. Simmer for 4 minutes and switch off. The dish is ready!!! Finely chop the celery leaf and sprinkle the dish when serving. Bon appetit!!!
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