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Ingredients (4 servings)
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500 g Maishendl-Geschnetzeltes
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200 g Bambussprossen
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1 Stk. Schlagobers
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Öl zum Braten
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Salz, Pfeffer und Currypulver
Preparation
- Drain the bamboo shoots well in a sieve.
- Heat some oil in a large pan and sear the sliced chicken thoroughly on all sides.
- Add the drained bamboo shoots and fry briefly.
- Pour in the heavy cream, season with salt, pepper, and a little curry powder, and let everything simmer for about 5 to 8 minutes until creamy.
