Ingredients:
1 tbsp peanut oil or vegetable oil
250 g pork mince
300 g mushrooms, chopped in a food processor
1 red onion, thinly sliced
1 garlic, minced
1 x 2cm piece of ginger, minced
Kimchi, to serve
1 carrot, juliennes
Butter lettuce leaves, to serve
1 handful of bean sprouts
White sesame seeds, to serve
Steamed short grain rice, to serve
Sauce:
1 tbsp gochujang
1 tbsp dark soy
1 tbsp light soy
1 tsp fish sauce
2 tbsp honey
1 tsp cornflour mixed with 3 tbsp water
Method:
1
Add the oil to the hot work.
2
Then add the mince and stir, followed by the mushrooms for 5-6 minutes until caramelized and softened.
3
Stir in the onion, garlic and ginger.
4
Combine all the sauce ingredients except cornflour in a bowl.
5
Prepare the cornflour mixture in another small bowl.
6
Add the sauce and then the cornflour mixture to the wok. Mix to combine.
7
Place the cooked rice in the bowls, with lettuce, the mushroom and mince blend, carrot, bean sprouts and top with sesame seeds.
Recipe by: Justine Schofield
Ingredients
Ingredients:
1 tbsp peanut oil or vegetable oil
250 g pork mince
300 g mushrooms, chopped in a food processor
1 red onion, thinly sliced
1 garlic, minced
1 x 2cm piece of ginger, minced
Kimchi, to serve
1 carrot, juliennes
Butter lettuce leaves, to serve
1 handful of bean sprouts
White sesame seeds, to serve
Steamed short grain rice, to serve
Sauce:
1 tbsp gochujang
1 tbsp dark soy
1 tbsp light soy
1 tsp fish sauce
2 tbsp honey
1 tsp cornflour mixed with 3 tbsp water