Korean-Style Pork Mince Bowl
Easy
4
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Cook time: 10 mins
Serves: 2
Cooking Skill: Easy
Step 1
In a large non-stick wok or saucepan, fry the pork loin steaks or fillet for a few minutes until brown.
Step 2
Add the courgette, broad beans, spring onions, sugar snap peas, and cook for 2-3 minutes.
Step 3
Meanwhile add the reduced-fat coconut milk, and curry paste and heat until thickened.
Step 4
Add the fresh coriander, fresh basil, cucumber, head pak choi, and beansprouts.
Step 5
Thoroughly toss together and serve, immediately.
Alternatively serve rolled into Chinese pancakes with rice or egg noodles, additional stir-fried vegetables and pre-bought prawn toasts.
Step 1
In a large non-stick wok or saucepan, fry the pork loin steaks or fillet for a few minutes until brown.
Step 2
Add the courgette, broad beans, spring onions, sugar snap peas, and cook for 2-3 minutes.
Step 3
Meanwhile add the reduced-fat coconut milk, and curry paste and heat until thickened.
Step 4
Add the fresh coriander, fresh basil, cucumber, head pak choi, and beansprouts.
Step 5
Thoroughly toss together and serve, immediately.
Alternatively serve rolled into Chinese pancakes with rice or egg noodles, additional stir-fried vegetables and pre-bought prawn toasts.
Step 1
In a large non-stick wok or saucepan, fry the pork loin steaks or fillet for a few minutes until brown.
Step 2
Add the courgette, broad beans, spring onions, sugar snap peas, and cook for 2-3 minutes.
Step 3
Meanwhile add the reduced-fat coconut milk, and curry paste and heat until thickened.
Step 4
Add the fresh coriander, fresh basil, cucumber, head pak choi, and beansprouts.
Step 5
Thoroughly toss together and serve, immediately.
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