Yuk Sung with Rice

Serves 2
120g Brown Rice
1 vegetable stock pot
250g low Fat Pork (p)
100g Mushrooms (s)
1 red pepper (s)
1 tbsp ginger
1 tbsp garlic (s)
3 spring onions (s)
3 tbsp light soy sauce
3 tbsp oyster sauce
1 tbsp cider vinegar
Dash of sesame oil
Salt & pepper
1 Washed & chilled Iceberg Lettuce (s)
Weigh out 120g brown rice, tip into a sieve and wash in cold water until the water runs clear.
Add the rice to water and bring to the boil then turn heat down and allow simmering for 40 mins.
Place sieve on the pan and leave on the lit ring for a few minutes with a lid on to allow to steam. Then put to one side.
Put a on a lit ring on high, add mince cook for until it is browned and all liquid has evaporated. Place the mince on a plate and return the wok to the heat, add Fry Light and add the chopped mushrooms, peppers, ginger, garlic , veg stock pot & spring onions & cook for 5 mins then add mince & soy sauce. Finally add oyster sauce.
Add rice and mix thoroughly then cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!
(Nice with coleslaw)
Credit: Pete’s Recipe Book

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