Sikumchi kuk

Sikumchi kuk

Braised spinach with pork

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons oil
250g pork fillet, diced
2 garlic cloves, finely chopped
400g fresh spinach, trimmed and chopped into large pieces
2 tablespoons light soy sauce
1/4 teaspoon freshly ground black pepper
5 spring onions, thinly sliced
1 egg, lightly beaten
3 tablespoons sesame seeds, toasted and crushed

Method

  1. Heat the oil in a wok or large heavy-based frying pan over high heat. Add the pork and garlic and stir-fry until the meat changes colour. Add the spinach and toss well, season with the soy sauce and pepper, reduce the heat to low, cover, and simmer until the spinach is tender. Add the spring onion and egg and stir-fry over medium heat for 2 minutes, then sprinkle with the sesame seeds and serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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