Ginger-Sesame Pork and Brown Rice

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs Lebanese cucumber
• 1pcs carrot
• 1pcs baby broccoli
• 1pcs ginger
• 1clove garlic
• 1pcs spring onion
• 300g lean pork mince
• 50ml teriyaki sauce
• 5g toasted sesame seeds
• 15ml white wine vinegar
• 10ml sugar
• 15ml neutral-flavoured oil
• 5ml soy sauce

Method

1. Step 1 — Cook brown rice
   BROWN RICE OPTION Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cucumber. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Trim the baby broccoli and halve lengthwise. Peel and finely grate the ginger. Crush or finely chop the garlic. Thinly slice the spring onion.
3. Step 3 — Pickle vegetables
   Combine 1 tbs white wine vinegar, 2 tsp sugar and a pinch of salt in a bowl. Add the cucumber and carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
4. Step 4 — Cook baby broccoli
   While the vegetables are pickling, toss the baby broccoli with 2 tsp oil and season with salt and pepper. Heat a medium frypan over high heat. Cook the baby broccoli, turning regularly, for 3-4 mins until just tender and lightly charred. Remove from the pan.
5. Step 5 — Cook pork mince
   Heat 2 tsp oil in the same pan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the ginger, garlic and half the spring onion and cook, stirring, for 2-3 mins until the pork is crisp.
6. Step 6 — Add sauce and serve
   Add the teriyaki sauce and 1 tsp soy sauce to the pork and cook, stirring, for 1 min or until heated through. Remove from the heat. Drain the pickled vegetables, discarding the liquid. Divide the rice, pork, baby broccoli and pickled vegetables among bowls. Scatter with the sesame seeds and remaining spring onion to serve.

Allergens

Sulphites, Soy, Gluten, Wheat, Sesame