FRI­DAY

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

MISO PORK WITH MUSH­ROOMS, BEANS AND CHI­NESE BROC­COLI

SERVES 4 2 tbs brown sugar

cup (100g) white (shiro) miso paste 2 tbs soy sauce 600g pork neck, thinly sliced £ ÌLà Ã՘yœÜiÀ œˆ Ó Ìë w˜iÞ }À>Ìi` }ˆ˜}iÀ 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

Com­bine sugar, miso and soy in a large bowl. Trans­fer half the mix­ture to a small bowl and set aside. Add pork to re­main­ing miso mix­ture and toss to coat. Set aside to bring the pork to room tem­per­a­ture.

*GCV UWPƃQYGT QKN KP C YQM QXGT JKIJ heat. Add gin­ger and sesame oil. Stir-fry for 10 sec­onds or un­til fra­grant. Add pork and stir-fry for 5-6 min­utes un­til caramelised. Re­move from pan. Add mush­rooms to wok and cook, stir­ring, for 5 min­utes or un­til 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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