We made a small leap to the Far East and delicious and delicious Asian flavors that fill the pots and pans • Prepare the rice sheets

Although we will not be able to travel around the world in the near future, we can enjoy global cuisine at home. A small leap to the Far East and delicious and delicious Asian flavors fill the pots and pans. This is a great opportunity to incorporate into the children's diet a large variety of vegetables that make the noodles and rice leaves stuffed with particularly colorful flavors.

Noodles with beef in coconut cream and teriyaki sauce

Photo: Omar Barash

List of materials for 4 servings:

1/2 package (about 200 grams) rice noodles

300 grams of fillets or boiled beef

3 tablespoons corn or canola oil

2 peeled and cut into thin sticks

1 cup cabbage strips

1 cup mushroom mushrooms

4 green onions Chopped (white and green portion)

2/3 cup of teriyaki sauce

1 cup coconut cream

generous handful of coriander leaves and mint if you like

4 tablespoons of roasted sesame seeds if desired

Preparation:

1. Prepare the noodles according to the instructions on the packaging.

2. In a wok or in a very hot frying pan heat oil, add meat and burn for about a minute, removing from pan.

3. Add to the teriyaki pan and coconut cream and cook for the sauce, add the cattle and mix together, transfer to a bowl.

4. In the same liking, heat some oil again, add the vegetables and bounce together.

5. Return the beef and sauce to the pan and mix in a check and the dish is ready.

6. You can decorate with loving weeds and roasted sesame seeds

Rolls of rice dough stuffed with vegetables and beef in teriyaki

List of materials for 4 dishes:

8 Rice Paper

150 g strips fillet or rump beef

2 tablespoons corn oil or canola oil

1 carrot, peeled and cut into sticks thin

1 cup strips of cabbage

2 cucumber cut into sticks

4 spring onions (the white and green)

2/3 cup teriyaki sauce

1 cup coconut cream

handful Generous coriander on me and mint if you like

4 tablespoons of roasted sesame seeds if you like

Preparation:

1. In a vacuum or hot pan, heat oil, add meat and burn for about a minute, removing from pan.

2. Add to the teriyaki pan and coconut cream and cook for the sauce, add the cattle and mix together, transfer to a bowl.

3. Boil water in a wide frying pan with a high frying pan, reduce the heat to a minimum, and soften rice leaf for a few seconds, remove from the water and transfer to a clean work surface filled with cattle and vegetables and roll into a roll like blinches - the rice leaves sticky after the short cooking and immediately make a roll.