Chinese cuisine: Two-flavour meat with rice by varchar

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1. Sweet and sour: - pork neck: 180 g - mix of several vegetables: 180 g (red bell pepper, cucumber, bamboo in water, white grapes, onion - from green onion or shallot, carrot) - spices: five-spice, salt, chilli Sauce: - sweet chilli sauce: 2 tbsp - mexican sauce (Winiary) or tomato purée: 2 tbsp 2A. Peanut - pork neck: 60 g - chicken breast: 120 g - zucchini: 80 g - green bean: 80 g - spices: salt, white pepper Sauce: - sour cream 18%: 2 tbsp - peanut butter: 1 tbsp - spices: salt, white pepper 2B. Cream & pepper - pork neck: 180 g - green bean: 60 g - champignon mushrooms: 60 g - bell pepper: 60 g - spices: salt, pepper, turmeric or curry Sauce: - Cream & pepper sauce (Knorr): 4 tbsp Other: - olive oil for frying - rice (standard or parboiled or basmati)


1. Prepare both sauces.
2. Chop meat and vegetables.
3. Spice the meat with corresponding spices.
4. If the second flavour is the peanut one, then spice the zucchini and cucumber with salt and white pepper.

Frying sweet and sour part:
1. Fry the meat in olive oil for about 5 minutes until ready. Put it aside.
2. Add vegetables and fry for 2-3 minutes.
3. Put meat with vegetables aside, add the sauce and mix it.

Frying the second flavour part (either peanut xor cream & pepper):
1. Fry the meat in olive oil for about 5 minutes until ready.
2. Add vegetables and fry for about 2-3 minutes.
3. Add the sauce to heat it a bit.

Serve with rice.

Servings: 2