, cut into matchsticks
1 1/2 tbsp
, (about 1 large)
, thinly sliced
- 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.
Chatelaine Basics: How To Make Classic Risotto
Nutrition (per serving)
- 30 g,
- 32 g,
- 31 g,
- 6 g,
- 1078 mg.
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.