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| author | Luke Smith <luke@lukesmith.xyz> | 2021-03-12 16:45:00 -0500 |
|---|---|---|
| committer | GitHub <noreply@github.com> | 2021-03-12 16:45:00 -0500 |
| commit | 52e2703d05a9b7f964b3c47f41ca70233ac681e3 (patch) | |
| tree | 0557d883ffa24f2e6fe671d4cccf54f445a74bd3 /src | |
| parent | 406f9af52ebf6e1efa61d0fc259e5a5635cb01bd (diff) | |
| parent | 55140f92e5f3eff69aadd54f3044e3091e9aa72d (diff) | |
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Merge pull request #112 from AlexBocken/master
fixed typos & added metric units to Miso-Ginger-Pork
Diffstat (limited to 'src')
| -rw-r--r-- | src/miso-ginger-pork.md | 16 |
1 files changed, 8 insertions, 8 deletions
diff --git a/src/miso-ginger-pork.md b/src/miso-ginger-pork.md index dea2b0c66..4ba91662f 100644 --- a/src/miso-ginger-pork.md +++ b/src/miso-ginger-pork.md @@ -8,27 +8,27 @@ - fresh ginger - miso paste - pickled daikon -- zuccini or bok choy +- zucchini or bok choy - sesame oil (or olive oil) - broth (optional) ## Directions 1. cook sushi rice -2. slice diakon, and pickle in a quick brine (rice vinegar, sugar, water) -3. dice white parts of green onion, mince green ends for garnish +2. slice daikon, and pickle in a quick brine (rice vinegar, sugar, water) +3. dice white parts of green onion, mince green ends for garnish 4. mince fresh ginger -5. chop zuccini or bok choy to half inch chunks +5. chop zucchini or bok choy into half inch (1-1.5 cm) chunks 6. heat up 2 tablespoons sesame oil 7. break up and brown ground pork till almost cooked through 8. salt and pepper the pork -9. add 1/2 cup to 1 cup water or broth +9. add 1/2 cup to 1 cup (250-500 mL) water or broth 10. add white parts of green onion and ginger 11. add miso paste to taste -12. simmer stiring occassionally -13. add zuccini or bok choy, cook al dente +12. simmer stiring occassionally +13. add zucchini or bok choy, cook al dente 14. serve pork & veggies over bed of rice, garnish with green onion -15. (optional) add some spice! sriracha or crushed red pepper are great +15. (optional) add some spice! Sriracha or crushed red pepper are great. ## Contribution |