Sautéed vegetables, teriyaki pork and sesame, rice
A mishmash of crunchy seasonal vegetables, cooked ultra-fast for extra vitamins and goodness. Pork fillet with sesame seeds and teriyaki sauce for a real treat. Enjoy your meal.
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Ingredients
Portions:
4
100 g
basmati rice
150 g
pork fillet
1 tbsp
teriyaki sauce
1 tbsp
white sesame seeds
1 tbsp
sunflower oil
75 g
broccoli florets
50 g
Chinese cabbage, chopped
1 piece
carrot, sliced
1 piece
red onion, sliced
50 g
soybean sprouts
25 g
edamame, shelled
10 g
cashew nuts, toasted
1 tsp
fresh ginger, grated
100 ml
vegetable broth
salt and ground black pepper to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the basmati rice under cold water. Cook according to package instructions and set aside, keeping warm.
- Slice the pork fillet into thin medallions. Marinate with 1 tbsp teriyaki sauce and coat with 1 tbsp white sesame seeds. Set aside.
- Heat 1 tbsp sunflower oil in a large skillet over medium-high heat. Sauté the pork medallions for 3-4 minutes on each side until golden brown. Remove and keep warm.
- In the same skillet, add broccoli florets, chopped Chinese cabbage, sliced carrot, and sliced red onion. Stir-fry for 5 minutes until vegetables are tender-crisp.
- Add soybean sprouts, edamame, toasted cashew nuts, and grated ginger. Pour in 100 ml vegetable broth and cook for another 3 minutes. Season with salt and ground black pepper to taste.
- Serve the sautéed vegetables alongside the teriyaki pork, accompanied by the basmati rice. Enjoy your meal!
To enhance the flavor, you can garnish with additional sesame seeds or a drizzle of extra teriyaki sauce before serving.