Meat with ginger and mustard
2 servings
35 minutes
Meat with ginger and mustard is a dish of Chinese cuisine that combines vibrant flavor nuances and refined spiciness. Ginger adds freshness and subtle heat, while grainy mustard contributes richness and a slight tang. Meat sautéed in butter acquires a tender texture and rich taste. This dish is often served with rice or fresh vegetables, creating a balance between spiciness and softness. Its roots trace back to traditional Eastern cooking methods where aromatic spices and quick frying techniques are combined. Due to the simplicity of ingredients and speed of preparation, it is perfect for both family dinners and special occasions.
1
Melt the butter in a pan.
- Butter: 20 g
2
Chop the ginger and throw it in butter, into the pan, reduce the heat.
- Fresh ginger: 20 g
3
Add mustard.
- Wholegrain mustard: 2 tablespoons
4
While the ginger is sautéing, cut the meat into strips. You can use pork instead of veal, but not too fatty.
- Veal: 400 g
5
Add meat to ginger and cook until almost done.
- Veal: 400 g
6
Add flour until the mixture thickens. Optionally, you can chop green onion tops.
- Wheat flour: to taste
7
Bring to readiness.
8
If desired, you can add green onion leaves.
- Wheat flour: to taste
