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Teriyaki fillet patties with cucumber radish salad
Go tonight for Japanese with teriyaki pork fillets and a crispy cucumber salad.
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Ingredients
Directions
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Bring a generous pot of water to the boil and add the rice and any salt. Bring back to the boil and cook over low heat for 8 minutes.
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Turn off the heat, drain and leave with the lid on the pan until use.
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Heat the grill pan without oil or butter. Grill the pork fillets in 8 minutes until done. Turn halfway.
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Remove from the pan, brush with the teriyaki sauce and cut into strips.
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In the meantime, heat the oil in a frying pan and fry the wok vegetable 7 minutes on medium heat. Change regularly. Add the rice and warm for 2 minutes.
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Meanwhile, wash the radish and cut into slices. Wash the cucumber, halve in length and remove the seed lists with a teaspoon.
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Cut the cucumber into bows. Mix the dressing with the radish and cucumber and sprinkle with the sesame seeds.
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Divide the stir fry over deep plates and place the pork strips on it. Serve the cucumber radish salad.
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Nutrition
670Calories
Sodium17% DV400mg
Fat34% DV22g
Protein82% DV41g
Carbs24% DV73g
Fiber28% DV7g
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