pork fillet type Teriyaki to steamed Paksoi + variation

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 40 g Basmati rice
  • 7-10 Tbsp Salt
  • 150 g Pork tenderloin
  • 1 TEASPOON Olive oil
  • 1 Onion
  • 125 g Mini-Pak-Choi
  • 1 pinch of ginger
  • 3-4 Tbsp Teriyaki sauce
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Prepare rice in boiling salted water according to package instructions

  2. 2

    Wash the meat and dab dry. Heat oil in a coated pan. Fry the meat in the oil for 6-8 minutes medium. In the meantime, peel the onion and cut into slices. Wash the pak choi thoroughly and fry with the onion in a pan with little water for 5-6 minutes. Peel the ginger and cut into strips. Fry the ginger for 1-2 minutes.

  3. 3

    Season meat with a little salt and pepper. Mix Teriyaki sauce with 2-3 tablespoons of water. Deglaze the meat with teriyaki sauce, take it out and let it rest for a short time in a warm place. Drain the rice and let it drain. Drain Pak Choi, season with salt and pepper. Serve the meat, teriyaki sauce and pak choi with the rice

Nutrition Facts

KCAL
400 kcal
CARBS
38 g
FATS
10 g
PROTEINS
42 g

Categories & Tags

Miscellaneous