Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, asian style pork kebabs, steamed veg and yellow rice. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Asian style pork kebabs, steamed veg and yellow rice is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Asian style pork kebabs, steamed veg and yellow rice is something that I have loved my whole life. They’re nice and they look wonderful.
You could serve with rice or a zesty Asian style slaw of red peppers, onion, carrot, cabbage, red chilli and dress with lime juice, grated fresh ginger, a little sugar and a handful of chopped peanuts. As with the BBQ Beef Satays and Chicken Curry Skewers these cubes of pork can just be piled in a dish for. The Best Asian Style Vegetables Recipes on Yummly
To begin with this recipe, we have to prepare a few components. You can have asian style pork kebabs, steamed veg and yellow rice using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Asian style pork kebabs, steamed veg and yellow rice:
- Get 450 g Pork fillet
- Take 2 garlic cloves
- Prepare 20 ml rice vinegar
- Take 2 tbsp honey
- Take 1 red chilli
- Take 30 ml soy sauce
- Make ready 200 g basmati rice
- Make ready 1 tsp turmeric
- Take Salt
- Take 60 g long stem broccoli
- Make ready 80 g babycorn
- Get 1 scalion
- Get 40 g monge tout
- Make ready Flax seed
- Make ready 100 g ginger root
- Make ready leaves Fresh coriander
- Make ready Flax seeds (didnt have sesame seeds)
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Instructions to make Asian style pork kebabs, steamed veg and yellow rice:
- Cut tenderloin in 1 inch tick chunks. To make marinade grade ginger, chop 2 garlic cloves and 1/2 of chilli. Mix it with 10 ml of soy sauce and rice vinegar. Cover pork with the marinade and leave it leave it in the fridge in tight container for several hours. I left for 8 hours.
- Next step is to skewer the pork. If you use wooden skewers soak them in water first. Cook rice with turmeric and some salt. Rinse it under cold water. Set aside. Blanch baby corn, long stem and monge tout. Cool down under cold water.
- Leave remaining juices from marinade and add 1 tbsp of honey. Slice scalions, chop garlic and rest of chilli
- Start barbequing kebabs. I used gas bbq. To do veg I used a pan but wok would be ideal. This can be done at home. Start with garlic, chilli and scalion and little bit of rapeseed oil. After few min add pak choi and other veg. Add 20 ml soy sauce.
- Keep turning kebabs basting with remaining marinade. It took me about 12 min to cook it. Heat up rice. Vegetables will be ready when pak choi is wilted.
- I served mine veg with flax seeds on them and little bit of coriander leaves
Roast Pork With Apple And Red Onion Gravy. Kumara And Bacon Salad Pork Schnitzel With Pear Coleslaw. Corn, Bacon And Courgette Rice Slice. Creamy Coconut Pork And Green Bean Curry. These pork kebabs are marinated with Cuban mojo, a tangy sauce made with sour-orange juice and garlic—if you don't have access to sour oranges, a mix of orange juice and lime juice will work.
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