Vegetable wrap with miso minced pork
I often make this when I don't feel like cooking at all！
With this dish, you can be really lazy but still be able to dine with well balanced tasty dishes in 10mins!
My kids are picky on food. They take only carbo usually. However, whenever I make this dish, they eat lots of vegetables and meat, which makes me so happy!!
Please give it a try and enjoy with your loved ones!
<Yield> 4 servings
<Cook time> 5 mins
Frozen miso minced pork( https://www.shinagawa-japanese-cooking.com/post/frozen-miso-minced-pork-prep-meal-idea)
200g of steamed rice
100g of bean sprout
50g of kimuchi
-1/2 tsp of salt
-1 tbsp of toasted sesame oil
For bean sprout
-1/2 tbsp of soy sauce
-1 tbsp of egoma oil( can be substitute to any oil in hand)
Any herbs( eg; coriander)
1:Julian the carrot and sprinkle some salt then massage it. Let it sit for 10mins to take out all the excess moisture. Boil the bean sprout for 30 seconds. Drain and let it cool down to a room temperature. Drizzle some egoma oil, then season with soy sauce and sesame seed.
Back to the carrot, squeeze the excess moisture.Toss with some toasted sesame oil.
2:Take out frozen miso pork, and stir fry them on the skillet by stirring it periodically. Once it’s cooked, take it off the heat. Transfer onto the plate.
3: Assemble every ingredients. On the leafy green, add rice, meat, your favorite vegetables and kimuchi. Wrap it and bite it!
-you can wrap with Nori seaweed.
- Vegetables are really versatile.
Store it separately in a air-tight container in the fridge for 4 days.