{"id":3713,"date":"2012-02-04T08:35:06","date_gmt":"2012-02-04T08:35:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-kanton\/"},"modified":"2012-02-05T09:02:36","modified_gmt":"2012-02-05T09:02:36","slug":"rindfleisch-kanton","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-kanton\/","title":{"rendered":"Rindfleisch Kanton &#8211; Kwang Tschou Niu Ro"},"content":{"rendered":"<p><strong>Zutaten<\/strong><\/p>\n<p>400 g Rindfleisch, sehr mager<br \/>\n2 -3 schwarze Pilze<br \/>\n\u00d6l zum Braten<br \/>\n1 Knoblauchzehe; fein gehackt<br \/>\n1 TL Ingwer frisch, fein gehackt<br \/>\n1 Zwiebel; in Viertelschalen geschnitten<br \/>\n1\/2 Tasse Stangensellerie; mittelfein geschnitten<br \/>\nSalz<br \/>\nGr\u00fcner Pfeffer<br \/>\n<em>Sauce<\/em><br \/>\n3 EL Dunkle Sojasauce<br \/>\n1 EL Zucker<br \/>\n2 EL Reiswein<br \/>\n4 EL Wasser oder Bruehe<br \/>\nGlutamat<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nFleisch in feine Streifen schneiden. Pilze ca. 15 Minuten in Wasser einweichen, Stiele wegschneiden und Kappen in Streifen schneiden. \u00d6l in der Pfanne erhitzen, Knoblauch und Ingwer anbraten. Fleisch zugeben und 2 Minuten braten. Zwiebel, Sellerie und Pilze untermischen und 1 Minute weiter braten. Salz und gr\u00fcnen Pfeffer zugeben. Die Sauce einruehren und weitere 2 Minuten d\u00fcnsten. Abschmecken und anrichten.<\/p>\n<div class=\"g-crossposting-backlink\"><a href=\"https:\/\/plus.google.com\/118370625132341053154\/posts\/KDSUvGu6kMJ\" target=\"_blank\">This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 400 g Rindfleisch, sehr mager 2 -3 schwarze Pilze \u00d6l zum Braten 1 Knoblauchzehe; fein gehackt 1 TL Ingwer frisch, fein gehackt 1 Zwiebel; in Viertelschalen geschnitten 1\/2 Tasse Stangensellerie; mittelfein geschnitten Salz Gr\u00fcner Pfeffer Sauce 3 EL Dunkle Sojasauce 1 EL Zucker 2 EL Reiswein 4 EL Wasser oder Bruehe Glutamat Zubereitung Fleisch &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-kanton\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[5,6,57],"tags":[],"class_list":["post-3713","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-hauptgerichte","category-rind","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rindfleisch Kanton - Kwang Tschou Niu Ro<\/title>\n<meta name=\"description\" content=\"- Rindfleisch Kanton - Kwang Tschou Niu Ro\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-kanton\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rindfleisch Kanton - Kwang Tschou Niu Ro\" \/>\n<meta property=\"og:description\" content=\"- Rindfleisch Kanton - Kwang Tschou Niu Ro\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/rindfleisch-kanton\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-04T08:35:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-02-05T09:02:36+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/04\\\/rindfleisch-kanton\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/04\\\/rindfleisch-kanton\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Rindfleisch Kanton &#8211; 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