Informations supplémentaires
30 min.
|
579 kcal
|
easy
|
|
Printable version
1. Setup
Finely grate the garlic. Thinly slice the green onion. Cut the cucumbers into diagonal slices.
2. Make the butter
Put 3 2P | 4 3P tbsp. of butter in a bowl with the garlic to taste, miso and half the green onion. Mix together. Reserve. Bring a pot with 310 2P | 430 3P ml of water to a boil. Add the rice, cover and cook for 10-12 minutes over low heat until tender.
3. Make the salad
In a bowl, mix the cucumbers with the kimchi, remaining green onion, sesame seeds, soy sauce, a drizzle of oil, salt and pepper. Add 1 tbsp. of rice vinegar and a pinch of sugar if you want.
4. Cook the bok choy
Put the bok choy in a bowl with a drizzle of oil, salt and pepper. Toss well to coat the vegetables with the oil. Heat a skillet or grill over medium-high heat. Cook the bok choy 2-3 minutes on each side or until browned.
5. Cook the pork
Pat the meat dry. Season it with a drizzle of oil, salt and pepper. Add the pork to the pan or grill and cook 3-4 minutes on each side or until the center is cooked through.
6. Plate your dish
Serve the pork with the miso butter, rice, cucumber salad and bok choy. Bon appétit!
2unitPork Chops
10mlMiso Paste
1unitGarlic Clove(s)
2unitGreen Onion(s)
2unitLebanese Cucumber(s)
4unitBok Choy Shanghai
5gGrilled Sesame Seeds
1unitSoy Sauce
140gJasmine Rice
100gKimchi
What you need
pan or grill, bowls, tongs, pot
579 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
30g
10%
fat
34g
52%
cholesterol
121mg
40%
fiber
5g
20%
protein
41g
saturated
15g
75%
sodium
1079mg
45%
sugar
13g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg