Asian style pork kebabs, steamed veg and yellow rice
Asian style pork kebabs, steamed veg and yellow rice

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, asian style pork kebabs, steamed veg and yellow rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Asian style pork kebabs, steamed veg and yellow rice is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Asian style pork kebabs, steamed veg and yellow rice is something that I’ve loved my whole life. They are nice and they look fantastic.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook asian style pork kebabs, steamed veg and yellow rice using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Asian style pork kebabs, steamed veg and yellow rice:
  1. Get 450 g Pork fillet
  2. Prepare 2 garlic cloves
  3. Get 20 ml rice vinegar
  4. Take 2 tbsp honey
  5. Get 1 red chilli
  6. Take 30 ml soy sauce
  7. Take 200 g basmati rice
  8. Prepare 1 tsp turmeric
  9. Make ready Salt
  10. Prepare 60 g long stem broccoli
  11. Make ready 80 g babycorn
  12. Take 1 scalion
  13. Make ready 40 g monge tout
  14. Get Flax seed
  15. Take 100 g ginger root
  16. Make ready leaves Fresh coriander
  17. Take Flax seeds (didnt have sesame seeds)

It can be made of beef, chicken, fish, shrimp or squid. Glazed Pork Kebabs and Sesame Rice. Back to Glazed Pork Kebabs and Sesame Rice. Add the tomatoes and cucumber and mix in the rice.

Instructions to make Asian style pork kebabs, steamed veg and yellow rice:
  1. 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.
  2. 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.
  3. Leave remaining juices from marinade and add 1 tbsp of honey. Slice scalions, chop garlic and rest of chilli
  4. 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.
  5. 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.
  6. I served mine veg with flax seeds on them and little bit of coriander leaves

Mix well with half the coriander. Asian-Style Pork Meatballs With Hoisin Vegetables & Rice. Mix, roll, cook and serve these pork balls with hot steaming rice. These are created in no time at all. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice.

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