Shiitake curry with pork shredded

Name: Shiitake curry with pork shredded
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Basmati Rice; 250 g Carrots; 1 collar (approx. 200 g) Spring onions; 200 g Shiitake mushrooms (Asian mushrooms); 3 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Curry; 100 ml clear broth (instant); 1 TABLESPOON Cornstarch; 150 g Whole milk yoghurt; 7-10 Tbsp Soy sauce; 7-10 Tbsp Herbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Basmati Rice
250 g Carrots
1 collar (approx. 200 g) Spring onions
200 g Shiitake mushrooms (Asian mushrooms)
3 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Curry
100 ml clear broth (instant)
1 TABLESPOON Cornstarch
150 g Whole milk yoghurt
7-10 Tbsp Soy sauce
7-10 Tbsp Herbs

Directions

1
Bring 400 ml salted water to the boil. Stir in rice and let it swell for about 20 minutes at low heat. In the meantime peel carrots and cut them into coarse strips. Clean and wash spring onions and cut into coarse rings.
2
Clean, carve and wash the shiitake. Wash pork cutlets, dab dry and cut into fine strips. Heat oil in a pan and fry pork cutlets, carrots, mushrooms and spring onions for about 3 minutes.
3
Season with salt and pepper and dust with curry. Add stock and bring to the boil. Stir cornflour and 1 tablespoon of water until smooth and thicken the shredded meat. Stir in yoghurt. Season to taste with soy sauce.
4
Arrange shredded rice on plates and garnish with herbs.