<Burdock curry stir fry/ ごぼうのカレー炒め>
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 12 mins
1 cup of chopped burdock (200g)
carrot ½ cup
onion ½ cup
chicken mince (150g)
1 tsp of grated garlic
1 tbsp of rice wine
2 tbsp of soy sauce
1 tsp of curry powder
1 tbsp of tonkatsu sauce
1; Chop burdock, carrot, and onion into small pieces. Grate 1 clove of garlic.
2; To a pan on mid heat, add olive oil and 1 all together.
Cook it for 6 mins over mid heat. Stir it continuously.
3; Add chicken mince then keep cooking it until the chicken mince is fully cooked through. Add 1 tsp of curry powder then saute it for 2mins. Add 1 tbsp of rice wine , 2 tbsp of soy sauce, and 1 tbsp of tonkatsu sauce, then cook it for another 1 min or until all the liquid is evaporated. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
-Swap burdock for potato. Burdock takes longer to cook than any other vegetables.
-You can add more or less curry powder based on your preference
-Great for bento box and meal prep
-If you don’t have tonkatsu sauce, feel free to swap for oyster sauce , tomato ketchup or Worcestershire sauce.
keep it in the air tight container in the fridge for 5days.
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