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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
The whole family will love this Korean inspired Japchae. It's quick, easy and tasty - making it a perfect choice for a mid-week meal.
4 Tbsp light soy sauce
2 Tbsp raw sugar
2 Tbsp sesame oil
1 clove garlic, crushed
1 Tbsp canola oil
6 shiitake mushrooms, thinly sliced
250g sweet potato vermicelli
2 carrots, peeled and cut into matchsticks
½ onion, thinly sliced
2 spring onions, cut into 8cm lengths
200g spinach
Sesame seeds
Thank you to Basil and Lime for creating this yummy Weekday Wonder recipe!
4 Tbsp light soy sauce
2 Tbsp raw sugar
2 Tbsp sesame oil
1 clove garlic, crushed
1 Tbsp canola oil
6 shiitake mushrooms, thinly sliced
250g sweet potato vermicelli
2 carrots, peeled and cut into matchsticks
½ onion, thinly sliced
2 spring onions, cut into 8cm lengths
200g spinach
Sesame seeds
Thank you to Basil and Lime for creating this yummy Weekday Wonder recipe!
In a small bowl, combine the soy sauce, sugar, sesame oil, and garlic. Add 2 Tbsp of the sauce to the pork and add canola oil.
Heat a large frying pan and add the pork and the mushrooms. Once cooked, remove from the pan and set aside.
In a small frying pan, heat some oil.
Cook the onions until softened, then add the spring onions. Remove from the pan and set aside. In the same frying pan, cook the carrots for 1-2 mins.
In a large bowl, place the spinach and pour boiling water on top to wilt it quickly. Drain and rinse immediately with cold water. Season with salt and set aside.
In a large saucepan of boiling water,cook the vermicelli until soft. Drain well and place in the frying pan with the rest of the sauce. Cook for 3-5 mins.
Mix in the pork, mushrooms, onion, spring onion, and spinach. Sprinkle with sesame seeds.
The whole family will love this Korean inspired Japchae. It's quick, easy and tasty - making it a perfect choice for a mid-week meal.
200g New Zealand pork schnitzel, cut into thin strips
4 Tbsp light soy sauce
2 Tbsp raw sugar
2 Tbsp sesame oil
1 clove garlic, crushed
1 Tbsp canola oil
6 shiitake mushrooms, thinly sliced
250g sweet potato vermicelli
2 carrots, peeled and cut into matchsticks
½ onion, thinly sliced
2 spring onions, cut into 8cm lengths
200g spinach
Sesame seeds
Thank you to Basil and Lime for creating this yummy Weekday Wonder recipe!
In a small bowl, combine the soy sauce, sugar, sesame oil, and garlic. Add 2 Tbsp of the sauce to the pork and add canola oil.
Heat a large frying pan and add the pork and the mushrooms. Once cooked, remove from the pan and set aside.
In a small frying pan, heat some oil.
Cook the onions until softened, then add the spring onions. Remove from the pan and set aside. In the same frying pan, cook the carrots for 1-2 mins.
In a large bowl, place the spinach and pour boiling water on top to wilt it quickly. Drain and rinse immediately with cold water. Season with salt and set aside.
In a large saucepan of boiling water,cook the vermicelli until soft. Drain well and place in the frying pan with the rest of the sauce. Cook for 3-5 mins.
Mix in the pork, mushrooms, onion, spring onion, and spinach. Sprinkle with sesame seeds.
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