Step-by-Step Guide to Make Speedy Asian style pork kebabs, steamed veg and yellow rice

Asian style pork kebabs, steamed veg and yellow rice.

Asian style pork kebabs, steamed veg and yellow rice

Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to prepare a special dish, asian style pork kebabs, steamed veg and yellow rice. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Asian style pork kebabs, steamed veg and yellow rice is one of the most favored of current trending foods in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions daily. Asian style pork kebabs, steamed veg and yellow rice is something that I have loved my whole life. They're fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have asian style pork kebabs, steamed veg and yellow rice using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Asian style pork kebabs, steamed veg and yellow rice:

{Take 450 g of Pork fillet.
{Take 2 of garlic cloves.
{Make ready 20 ml of rice vinegar.
{Take 2 tbsp of honey.
{Get 1 of red chilli.
{Make ready 30 ml of soy sauce.
{Prepare 200 g of basmati rice.
{Prepare 1 tsp of turmeric.
{Get of Salt.
{Make ready 60 g of long stem broccoli.
{Get 80 g of babycorn.
{Make ready 1 of scalion.
{Take 40 g of monge tout.
{Get of Flax seed.
{Take 100 g of ginger root.
{Get leaves of Fresh coriander.
{Take of Flax seeds (didnt have sesame seeds).

Instructions to make Asian style pork kebabs, steamed veg and yellow rice:

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..
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..
Leave remaining juices from marinade and add 1 tbsp of honey. Slice scalions, chop garlic and rest of chilli.
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..
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..
I served mine veg with flax seeds on them and little bit of coriander leaves.

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