Description
Long ago this recipe was in my bookmarks, bothered fried pickles... But in the end I liked it - it was delicious, spicy and hearty dish! Try it ;)
Ingredients
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Pork
250 g
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Cucumber
350 g
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Garlic
3 clove
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Soy sauce
1 tbsp
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Sauce
1 tbsp
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Powdered sugar
0.333 tsp
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Broth
75 ml
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Parsley
1 tbsp
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Coriander
0.5 tsp
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Pine nut oil
3 tbsp
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Rice brown
2 pkg
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Salt
Cooking
For this dish I used a rice Indica brown.
Boil water for rice, omit the tea bags and boil until tender.
Cucumber peel, cut in half lengthwise, remove seeds (if large), cut into pieces with a width of 2-2,5 cm, put in a sieve to prisolit, stir and leave for 10-15 minutes, then rinse and dry.
Heat the wok with 1 tbsp of peanut oil, fry chopped garlic for 30 seconds. Add the beef and fry for 3 minutes. Then pour in the stock, soy and fish sauces, sprinkle with coriander and powdered sugar. Fry for another 3 minutes.
Add cucumbers and chopped parsley, fry about 5 minutes.
Remove from the heat.
Bags of ready rice to cast away on a colander, to drain the water. Rice neatly release from the bags, laying in a comfortable capacity, to fill the remaining peanut oil, prisolit. To decompose the dish on plates, decorate with parsley sprigs and serve.
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