pork fillet type Teriyaki to steamed Paksoi + variation

Name: pork fillet type Teriyaki to steamed Paksoi + variation
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 40 g Basmati rice; 7-10 Tbsp Salt; 150 g Pork tenderloin; 1 TEASPOON Olive oil; 1 Onion; 125 g Mini-Pak-Choi; 1 pinch of ginger; 3-4 Tbsp Teriyaki sauce; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

40 g Basmati rice
7-10 Tbsp Salt
150 g Pork tenderloin
1 TEASPOON Olive oil
1 Onion
125 g Mini-Pak-Choi
1 pinch of ginger
3-4 Tbsp Teriyaki sauce
7-10 Tbsp Pepper

Directions

1
Prepare rice in boiling salted water according to package instructions
2
Wash the meat and dab dry. Heat oil in a coated pan. Fry the meat in the oil for 6-8 minutes medium. In the meantime, peel the onion and cut into slices. Wash the pak choi thoroughly and fry with the onion in a pan with little water for 5-6 minutes. Peel the ginger and cut into strips. Fry the ginger for 1-2 minutes.
3
Season meat with a little salt and pepper. Mix Teriyaki sauce with 2-3 tablespoons of water. Deglaze the meat with teriyaki sauce, take it out and let it rest for a short time in a warm place. Drain the rice and let it drain. Drain Pak Choi, season with salt and pepper. Serve the meat, teriyaki sauce and pak choi with the rice