Korean style BBQ pork and veg stir fry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the water for the rice, rice, and salt to a pan. Bring to boil, then cover with a lid and turn heat to low-medium. Leave for 10 minutes then remove from heat and leave covered

Step 2

Trim the leaf and root of the Pak Choi then slice widthways. Grate the garlic. Trim and peel the carrot, then peel into ribbons

Step 3

Combine the carrot ribbons, rice vinegar, sugar, and salt in a bowl. Toss and leave to soak

Step 4

Heat oil in a pan on a medium-high heat. Salt and fry the pork mince and mushrooms until browned, 6-7 mins. Drain excess fat

Step 5

Add the Pak Choi, garlic, and gochujang paste to the pan. Stir fry for 2-3 mins

Step 6

Stir in the honey, soy sauce, and a little water. Simmer for 1-2 mins

Step 7

Stir through the BBQ sauce. Fluff up the rice, then combine and serve