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We love Asian food at home. Easy and quick to prepare and not to mention deliciously light and exceptionally healthy. It is often gracing our family table for various meals. From completely vegan variaties to options of cooking with fish and meat. No surprise when this Christmas season I have found not one, not two but three Asian Cookbooks waiting for me under the Christmas tree.
But before I dedicate full attention to studing the fine features of the various Asian cuisines (what makes the Chines, Japanies, Thai and Vietnamese kitchens so different and which are each country’s most typical dishes?) we enjoy this tasty meal by cooking vegies and pork with ready bought teriyake sauce – delicious!
1. Start by boiling the brown rice. In a deep microwave oven-prove plastic dish add two coffee cups of rice and four coffee cups of water. Place in the microwave oven initially for three minutes on 750W, then reduce to 350W and let it boil for additional 15 minutes. Brown rice take longer to boil comapred to white rice so check several time to make sure it is ready then set aside.
2. Heat the olive oil in a pan. Chop the chilli into tiny slices and add to the pan. Fry for a few minutes until softened. Chop the red paprika into small piecies and add to the chilly. Mix togther and fry for 3 minutes then take out of the pan placing them on a separate plate.
3. Chop the pork cutlets into small square cubes and place in the pan, stir frying for severall minutes on high heat. Season with salt and ground black pepper. Once the meat starts to slighly brown add the already fried chilli and red paprika and pour over the teriyaki sauce. Stir fry for several minutes until all flavours are well mixed together. To finish sprincle on top sesame seeds and freshly chopped coriander.
4. Serve with rice or noodles, according to preferences.