Manukau Courier

A quick and tasty pork delight

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15-MINUTE JAPANESE PORK BOWLS WITH PICKLED GINGER MAYO

Serves 4 Ready in 15 minutes

Ingredient­s

Pork

■ 1 Tbsp sesame oil

■ 600g free farmed pork mince

■ 150g ginger sauce

■ 1 Tbsp soy sauce

Veges

■ 454g edamame beans

■ 1 telegraph cucumber, peeled into ribbons

■ 2 radish, grated

Rice

■ 250g pre-cooked coconut & wholegrain jasmine rice

To serve

■ Tbsp pickled gingermayo

Method

Bring a full kettle to the boil. Meanwhile, cook pork: Heat sesame oil in a large fry-pan on

high heat. Cook pork, stirring, for 3-4 minutes, until browned. Add ginger sauce and cook for a further 2-3 minutes until pork is cooked through. Add soy sauce to season.

Meanwhile, prep veges: Place edamame in a large heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5minutes, until bright green and tender. Drain well. Peel cucumber into ribbons and grate radish.

Heat rice: Squeeze rice in pack to separate grains. Tear top and microwave in pack for 3 minutes.

Serve: Rice topped with pork, edamame, cucumber and radish. Dollop over pickled gingermayo.

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 ?? myfoodbag.co.nz ?? Eachweek Nadia gives you another easy recipe for your family and you’ll find all the ingredient­s in My Food Bag.
myfoodbag.co.nz Eachweek Nadia gives you another easy recipe for your family and you’ll find all the ingredient­s in My Food Bag.

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