Today, many people love Korean cuisine, I offer a hot dish option. Fried brisket with vegetable slices in sweet and sour sauce... Do not be afraid, the dish is not greasy, because the addition of vinegar and honey neutralizes it. Very tasty, I recommend it.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 500 gram Brisket pork
- 500 gram Eggplant
- 250 gram Zucchini
- 120 gram Onion
- 2 cloves Garlic large
- 2 tablespoons Bread crumbs 1 tbsp starch
- 1 tablespoon Honey sugar 1 tsp
- 1 tablespoon Red sweet pepper
- 1 tablespoon Vinegar 9%
- 2 tablespoons Soy sauce
- 1 teaspoon Vegetable oil
- Black pepper to taste
Ingredients
|
|
Instructions
- Prepare the food, wash the vegetables, cut the brisket.
- Heat the vegetable oil in a wide frying pan, grease the entire bottom with it. Fry the brisket until nicely browned, 5-7 minutes, over medium heat. Add the onion feathers and cook for 3 minutes, stirring.
- Sprinkle with breadcrumbs or starch, fry for another couple of minutes.
- Add eggplant cubes and garlic slices. Fry for a couple of minutes over medium heat.
- Zucchini cut into cubes, add, fry for 3-5 minutes.
- Pour in the soy sauce, honey, sprinkle with paprika, ground black pepper, stir, fry for a couple of minutes, pour in the vinegar, stir and remove from the heat. If desired, add salt to your taste.
- Traditionally served with boiled unleavened rice and a spicy Korean snack. But you can also use it in the Russian style, with potatoes or buckwheat.
- Bon appetit.
Related posts:
Brisket with Vegetables in Korean Recipe
Potatoes with Brisket and Onion in the Oven Recipe
Vegetable Soup with Brisket Recipe
Potato Pancakes with Brisket Recipe
Risotto with Brisket, Mushrooms and Corn Recipe
Homemade Brisket Recipe
Pork Brisket and Ribs Baked with Potatoes Recipe
Baked Beef Brisket in the Manner of Pastrami Recipe
Skewer of Brisket with Potatoes Recipe
Vegetables Baked in Garlic Marinade Recipe
Spicy Brisket Recipe
Bread Puree Soup with Brisket and Pearl Barley Recipe