{"id":3341,"date":"2011-12-27T21:19:50","date_gmt":"2011-12-27T21:19:50","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3341"},"modified":"2011-12-27T21:19:50","modified_gmt":"2011-12-27T21:19:50","slug":"entenbrust-mit-thai-spargel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/27\/entenbrust-mit-thai-spargel\/","title":{"rendered":"Entenbrust Mit Thai-Spargel"},"content":{"rendered":"

Zutaten<\/strong>
\n20 g Mu-Err-Pilze, getrocknet
\n400 g Entenbrust
\n2 EL Ketjab Manis; s\u00fcsse Sojasauce
\n2 EL brauner Zucker
\n2 EL Obstessig
\n50 g Cashewkerne
\n1 Bund Fr\u00fchlingszwiebeln
\n200 g Thai-Spargel; ersatzweise gr\u00fcner Spargel
\n1 Rote Paprikaschote
\n2 M\u00f6hren
\n4 EL Sonnenblumen\u00f6l<\/p>\n

Zubereitung<\/strong>
\n1. Mu-Err-Pilze mit heissem Wasser \u00fcbergiessen, quellen lassen.
\n2. Fleisch in d\u00fcnne, breite Streifen schneiden und in einer Sch\u00fcssel mit Ketjab Manis, Zucker und Essig marinieren.
\n3. Gem\u00fcse putzen, waschen und alles, ausser dem Thai-Spargel, in l\u00e4ngliche St\u00fccke schneiden.
\n4. Cashewkerne im Wok ohne Fett r\u00f6sten, herausnehmen.
\n5. \u00d6l im Wok heiss werden lassen, Fleisch unter R\u00fchren ca. 8 Minuten braten. An den Rand schieben oder herausnehmen. Das Gem\u00fcse und die Pilze im Wok braten und mit der Fleischmarinade abl\u00f6schen. Bei Bedarf noch etwas H\u00fchnerbr\u00fche zugeben.
\n6. Fleisch unterr\u00fchren und die N\u00fcsse zugeben. Mit Basmati-Reis servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 20 g Mu-Err-Pilze, getrocknet 400 g Entenbrust 2 EL Ketjab Manis; s\u00fcsse Sojasauce 2 EL brauner Zucker 2 EL Obstessig 50 g Cashewkerne 1 Bund Fr\u00fchlingszwiebeln 200 g Thai-Spargel; ersatzweise gr\u00fcner Spargel 1 Rote Paprikaschote 2 M\u00f6hren 4 EL Sonnenblumen\u00f6l Zubereitung 1. Mu-Err-Pilze mit heissem Wasser \u00fcbergiessen, quellen lassen. 2. Fleisch in d\u00fcnne, breite … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,43,6],"tags":[480,17],"class_list":["post-3341","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-geflugel","category-hauptgerichte","tag-entenbrust","tag-spargel","item-wrap"],"yoast_head":"\nEntenbrust 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