Shanghai Kitchen

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 10
  • 200 g Sweet peas
  • 1 red pepper
  • 1 (approx. 200 g) Mini-Paksoi or Chinese cabbage
  • 1 Onion
  • 1 Garlic clove
  • 2 (approx. 300 g) Chicken filets
  • 1 TABLESPOON + some oil
  • 7-10 Tbsp salt and pepper
  • 8 TABLESPOONS Teriyaki sauce
  • 4-5 Stem(s) Coriander
  • 4 Eggs (Gr. M)
  • 250 g strudel dough sheets, filo or yufka dough

Directions

  1. 1

    Clean, wash and cut the vegetables into strips. Peel and finely chop onion and garlic. Wash the meat, dab dry. Heat 1 tablespoon of oil in a wok or frying pan. Fry the meat for 3-4 minutes on each side.

  2. 2

    Season with salt and pepper. Take it out.

  3. 3

    Fry the vegetables, onion and garlic in the cooking fat for 2 minutes, stirring continuously. Add Teriyaki sauce, bring to the boil and cook for 3-4 minutes.

  4. 4

    Wash the coriander, shake dry and chop coarsely. Tear chicken fillets with a fork into strips or cut into small pieces. Add to vegetables with coriander. Beat the eggs, pour over the mixture, mix everything and let it set.

  5. 5

    Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Lubricate 10 wells of a muffin tray (12 wells). Cut dough sheets into thirds, brush with a little oil. Place 3 pastry sheets overlapping in each trough.

  6. 6

    Spread the vegetable mixture in it. Bake in a hot oven for 12-15 minutes. Sweet-sour Asian sauce tastes good with it.

Nutrition Facts

KCAL
180 kcal
CARBS
21 g
FATS
4 g
PROTEINS
14 g