Updated Aug 29, 2018Chatelaine
- COMBINE cucumbers, 2 tbsp rice vinegar and 3/4 tsp sugar in a medium bowl. Toss to coat. Set aside.
- HEAT oil in a large non-stick frying pan over medium-high. Add pork, garlic and ginger. Cook, stirring and breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 min.
- WHISK broth, peanut butter, soy sauce, chili-garlic sauce, remaining 2 tbsp vinegar and 1/4 tsp sugar in a small bowl. Add to pan and bring to a boil. Cook until thickened, about 2 min.
- DIVIDE celeriac noodles among bowls. Top with pork mixture, then pickled cucumbers and green onions.
Kitchen tip: To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Peel off the skin with a knife. When spiralizing press it firmly while twirling to get long, even noodles. If your spiralizer has a removable blade, hold it in place with your other hand. A large celeriac yields about 1 kg or 8 cups spiralized.
Kitchen tip: To sautée, add 1 tbsp oil or butter and 1/2 tsp salt for every 8 cups. It takes about 5 min to cook over medium heat until almost tender. It will cook down to about half of the original amount.
NutritionCalories 512, Protein 30 g, Carbohydrates 32 g, Fat 31 g, Fibre 6 g, Sodium 1078 mg.
Chatelaine Basics: How To Make Classic Risotto