Quick schnitzel in spicy peanut breadcrumbs with bimi and sweet and sour pineapple sauce

"B imi up, Scotty!" I'm pretty sure that We have never really understood Captain James Kirk's famous transport command so completely. For sure it was not about the transport of surfaces of unknown planets back to the flying saucer section. Much more, the dashing James wanted to tell his Chief Engineer jaggedly that he has got from his adventures with strange civilizations pretty nagging Kohldampf. And that Scotty please have to fly to the next replicator and make the two a delicious dinner. With plenty of energizing, crisp green vegetables, vitamins, fiber and - of course - good intergalactic taste: Bimi up.

The great thing: Bimi® is also available on Earth! The natural cross between broccoli and Chinese Kailan cabbage combines the best of green vegetables, tastes strong aromatic and brings - Caution: Funfact - u.a. twice as much vitamin C as an orange with. In addition, there are zinc, folic acid, antioxidants and mustard oil glycosides (this sounds diagonal, but has an antibacterial effect and can thus help to prevent infections). So you stay fit on encounters of the third kind on this planet.

The vegetables have delicate sweetish-nutty broccoli florets with slender stems that can be eaten completely and without any cleaning or trash. From now on, there are certainly no more excuses because of "vegetable cleaning is so time consuming and complicated", nech. In the pan or the pot - and off you go. Incidentally, Bimi® is grown in the EU in England and Spain and therefore has relatively manageable transport routes.

The broccoli variant can be eaten raw or cooked. I have to admit that I'm not a big friend of raw food. That's why Bimi® comes with me, for example. very much for a few minutes in the wok - and super crisp, deep green and delicious out again. Perfect as a quick, small vegetable dish, as a garnish or salad topping.

Today, the Bimi® are allowed to play their (half) Asian heritage on a plate. With small chips in peanut breading and a lightning-fast sweet and sour pineapple sauce, they have a fantastic appearance. I'm sure that even Mr. Spock would show feelings. Or what do you think?

So: Bimi up!Possibly. to taste and set aside.

For the quick schnitzel pound the peanuts together with chili flakes and a pinch of salt and pepper in a mortar or grind in a small mixer/smoothie maker medium coarsely. Put the peanut bread on a plate. Wash the chips, pat dry and dry with both sides in the peanut bread until the meat is covered. Heat the coconut oil in a non-stick pan and put in the breadcrumbs. Cook over medium heat for about 4 minutes. Then gently turn and fry for another 4 minutes from the other side. Cover the pan with a lid, switch off the stovetop and let the meat simmer for a short time.

For the crunchy bimi, briefly rip off the vegetables and, if necessary, cut the lower stalk neck very close. If necessary, halve larger bimi stems longitudinally. (If you are using normal broccoli, divide it into small florets with a stick.) Heat a wok (or pan) to a high level and add the coconut oil. Fry the ginger, garlic and chilli for about 30 seconds, stirring constantly, then add Bimi. Stir for about 5 minutes, then deglaze with the Shao Xing wine or cherry. When the wine has evaporated, add a few drops of water and simmer the vegetables with stirring for another 3 minutes. Season with some salt.

Arrange the schnitzel with Bimi® on plates and sprinkle with chopped scallions and sesame to taste. The sweet and sour pineapple sauce in small bowls to dip.

And if you like something more: Basmati rice tastes wonderful.

Tips:
If a mortar or blender/smoothimaker is not available, place the ingredients for the breading in a plastic bag, seal tightly and squeeze with a Schnitzelklopfer or rolling pin - that's pretty good. Do not worry if the whole thing does not get perfectly even. The Schnitzel like extra-crunchy bits very much.

If there's any leftover from the sauce, just use it as an exotic salad dressing.