Wok strips with chili and lime

Ingredients for Wok strips with chili and lime

Instructions for Wok strips with chili and lime

To prepare the Wok strips with chili and lime recipe, please follow these instructions:

Boil the rice. Dip the meat dry with kitchen roll. Heat the oil in a wok or on a large forehead under high heat. Lay the meat on the forehead and let it form a crust before turning it. The meat is baked for 1-1½ minutes with high heat. Put the meat on a plate and season with salt and pepper.

Cut the glue shank into thin shells and store it for decoration.

Chop the finely chopped mustard, chili and crushed garlic. Add sliced ​​mushrooms and strips of peppers and simmer for 5 minutes with stirring. Add broth and lime juice and let it boil. Even with starch starch stirred in a little cold water. Let it boil and taste with soy sauce, sugar and possibly. More salt and pepper.

Turn the meat into the sauce and let it warm quickly. Garnish with glue shells.

tips:
In fresh chili sits most of the medium and seed strengths. If you want a mild chilism meal, use only the meatbone.