Shiitake curry with pork shredded

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Salt
  • 200 g Basmati Rice
  • 250 g Carrots
  • 1 collar (approx. 200 g) Spring onions
  • 200 g Shiitake mushrooms (Asian mushrooms)
  • 3 Pork cutlet (approx. 150 g each)
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Curry
  • 100 ml clear broth (instant)
  • 1 TABLESPOON Cornstarch
  • 150 g Whole milk yoghurt
  • 7-10 Tbsp Soy sauce
  • 7-10 Tbsp Herbs

Directions

  1. 1

    Bring 400 ml salted water to the boil. Stir in rice and let it swell for about 20 minutes at low heat. In the meantime peel carrots and cut them into coarse strips. Clean and wash spring onions and cut into coarse rings.

  2. 2

    Clean, carve and wash the shiitake. Wash pork cutlets, dab dry and cut into fine strips. Heat oil in a pan and fry pork cutlets, carrots, mushrooms and spring onions for about 3 minutes.

  3. 3

    Season with salt and pepper and dust with curry. Add stock and bring to the boil. Stir cornflour and 1 tablespoon of water until smooth and thicken the shredded meat. Stir in yoghurt. Season to taste with soy sauce.

  4. 4

    Arrange shredded rice on plates and garnish with herbs.

Nutrition Facts

KCAL
400 kcal
CARBS
49 g
FATS
9 g
PROTEINS
33 g