{"id":5582,"date":"2014-02-26T04:14:21","date_gmt":"2014-02-26T04:14:21","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5582"},"modified":"2014-01-06T04:24:37","modified_gmt":"2014-01-06T04:24:37","slug":"pfannengemuese-suess-sauer-scharf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/26\/pfannengemuese-suess-sauer-scharf\/","title":{"rendered":"Pfannengem\u00fcse s\u00fcss-sauer-scharf"},"content":{"rendered":"

Zutaten<\/strong>
\nSo\u00dfe<\/em>
\n6 EL Honig
\n3-4 EL Essig
\n4 TL Curry Madras
\n1 TL Sojaso\u00dfe
\n1 TL Klare – oder Gem\u00fcsebr\u00fche
\n1-2 Priesen Paprika, scharf
\nDill
\nRosinen nach belieben
\nGem\u00fcse<\/em>
\nViel kleingeschnittenes Gem\u00fcse (sehr gut schmecken Karotten, Pilze, Broccoli, Sojakeime, Bambussprossen oder \u00e4hnliches).<\/p>\n

Zubereitung<\/strong>
\nZuerst den Honig mit dem Essig verr\u00fchren, dann Teel\u00f6ffel f\u00fcr Teel\u00f6ffel den Curry einr\u00fchren. Die Currysorte ist \u00fcbrigens ziemlich wichtig, da es mit einem 08\/15 Curry nicht schmeckt. Nun noch die Sojasauce, die Br\u00fche, Paprika und den Dill einr\u00fchren, anschlie\u00dfend Rosinen hineingeben. Es schmeckt besser, wenn man die Sauce vor der endg\u00fcltigen Zubereitung noch eine Stunde ziehen l\u00e4sst.
\nGem\u00fcse: Mit den Gem\u00fcsezutaten kann man fast beliebig experimentieren. Man brate das ganze scharf an und l\u00e4sst es dann noch 10 min auf kleiner Flamme braten. Wichtig ist es dabei, mit so wenig Fett wie m\u00f6glich zu arbeiten (am besten Pfanne vorher mit \u00d6l einreiben). Nun \u00fcbergie\u00dft man das Gem\u00fcse mit der Sauce, l\u00e4sst es noch ca. 5 min kochen, fertig.
\nDas ganze isst sich gut zu Reis oder Nudeln.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten So\u00dfe 6 EL Honig 3-4 EL Essig 4 TL Curry Madras 1 TL Sojaso\u00dfe 1 TL Klare – oder Gem\u00fcsebr\u00fche 1-2 Priesen Paprika, scharf Dill Rosinen nach belieben Gem\u00fcse Viel kleingeschnittenes Gem\u00fcse (sehr gut schmecken Karotten, Pilze, Broccoli, Sojakeime, Bambussprossen oder \u00e4hnliches). Zubereitung Zuerst den Honig mit dem Essig verr\u00fchren, dann Teel\u00f6ffel f\u00fcr Teel\u00f6ffel … <\/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":[5,18],"tags":[703,702],"class_list":["post-5582","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-gemuse","tag-beilage","tag-gemuese","item-wrap"],"yoast_head":"\nPfannengem\u00fcse 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M\u00e4rz 2012","format":false,"excerpt":"Zutaten 100 g Schweinefleisch 6 eingeweichte Donggu einige Baumohren 25 g Goldnadeln 250 g Doufu 250 g Sojasprossen und Chinakohl (zusammen) evtl. eine Handvoll Glasnudeln 2 EL St\u00e4rke in 4 EL Wasser anger\u00fchrt 1\u00bd l Br\u00fche 2 Eier 2 TL Erdnu\u00df\u00f6l einige Zweiglein frischer Koriander Marinade f\u00fcr das Fleisch: Salz\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1109,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/fantasia-auflauf\/","url_meta":{"origin":5582,"position":1},"title":"Fantasia-Auflauf","author":"Steffen","date":"26. April 2011","format":false,"excerpt":"Zutaten: 2-4 Zwiebeln 2-3 Paprika 500 g Kidney-Bohnen 1 Pk. Champignons 1 Dose Mais 4-6 grosse Kartoffeln F\u00fcr die So\u00dfe: 8-10 Knoblauchzehen 1\/2 Tasse Datteln 1\/2 Tasse Rosinen Ingwer 1 Chili 2-4 EL Honig 1 Becher Joghurt, natur 1 Becher Creme Fraiche \u00d6l Koriander Curry Pfeffer Salz Nelken Zum \u00dcberbacken:\u2026","rel":"","context":"In "Auflauf"","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4325,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/14\/gemuse-mit-curry-und-kokosnus\/","url_meta":{"origin":5582,"position":2},"title":"Gem\u00fcse mit Curry und Kokosnu\u00df","author":"Steffen","date":"14. September 2012","format":false,"excerpt":"Zutaten 200 ml Wei\u00dfwein 200 ml H\u00fchner- oder Gem\u00fcsebr\u00fche 2 EL gelbe Currypaste aus dem Asienladen(ersatzweise Currypulver) 1 TL Salz 1 TL schwarzer Pfeffer aus der M\u00fchle 4 gr\u00fcne Paprika entkernt und in d\u00fcnnen Scheiben 4 M\u00f6hren in d\u00fcnnen Scheiben 1 gro\u00dfe rote Zwiebel in Vierteln 250 g frische gr\u00fcne\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3704,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/lachs-asiatisch\/","url_meta":{"origin":5582,"position":3},"title":"Lachs – Asiatisch – S\u00fcss-Sauer","author":"Steffen","date":"28. 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Mai 2011","format":false,"excerpt":"Zutaten: 1 Rote, gelbe und gr\u00fcne Paprikaschote 400 g Rohes Roastbeef 4 EL Sojasauce 3 EL Mirin (Japan. S\u00fc\u00dfwein) 1 TL Wasabi-Paste Pfeffer Salz 3-4 EL Oliven\u00f6l Zubereitung: Paprika halbieren, putzen, entkernen, waschen, in schmale Streifen schneiden. Das Fleisch in 24 etwa 3-5 mm d\u00fcnne Scheiben schneiden. Auf jede Fleischscheibe\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4292,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/08\/gebratene-glasnudeln-mit-rindfleisch\/","url_meta":{"origin":5582,"position":5},"title":"Gebratene Glasnudeln mit Rindfleisch","author":"Steffen","date":"8. 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