MISO PORK WITH MUSH­ROOMS, BEANS AND CHI­NESE BROC­COLI

Sunday Herald Sun - Stellar - - Delicious On Sunday -

SERVES 4 2 2 tbs tbs cup brown­soy (100g) sauce sugar white (shiro) miso paste 600g pork neck, thinly sliced 1 tbs sun­flower oil 2 tsp finely grated gin­ger 1 tsp sesame oil 200g mixed mush­rooms (we used shi­itake, but­ton and shimeji) 1 bunch snake beans or green beans, cut into 5cm lengths, blanched, re­freshed 2 bunches Chi­nese broc­coli, trimmed, blanched, re­freshed Toasted sesame seeds and fried Asian shal­lots to serve bowl.bowlmiso bring Com­bine mix­ture­andthe Trans­fer pork­set sugar, aside.and halfto room­toss the miso Add to mix­ture tem­per­a­ture.and pork coat. soy to to Set in re­main­inga asidea small large to Heat sun­flower oil in a wok over high heat.10 stir-fry sec­ond­sAddfor 5-6 gin­geror min­ute­sun­til and fra­grant. sesame­un­til caramelised.Add oil. pork Stir-fry and for Re­move­and cook, from stir­ring, pan. for Add5 min­utes mush­room­sor un­tilto wok lightly charred, then add beans and broc­coli and toss to warm through. Re­turn pork to pan for 30 sec­onds, then toss through re­served mari­nade. Serve scat­tered with sesame seeds and fried shal­lots. NU­TRI­TION • 45G PRO­TEIN • 2G SAT FAT • 10G CARB • 5G SUG­ARS • 1770MG SODIUM • 375 CAL (1575KJ)

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