Gluten Free Yuk Sung

I just had to share this recipe with you, as I think its probably one of the best things ive ever cooked - it tastes just like the 'real thing' and could have come straight from the local Chinese Takeaway.

I cannot take credit for this amazing dish, as its come from a guy called Pete who shares some fantastic Slimming World recipes on a forum called MiniMins.  You can find the link to the original recipe HERE.

The only tweak I had to make to Pete's Recipe was changing the Soy Sauce to a GF Tamari Soy Sauce which is available in most supermarkets here in the UK.

Pete’s Yuk Sung

Serves 2

Ingredients

120g Brown Rice

1 Vegetable Stock Pot

250g Tesco Healthy Living Pork Mince

100g Mushrooms, finely chopped

1 Red Pepper, finely chopped

1/2" Piece of Ginger

1 clove of Garlic

2 Spring Onions, finely chopped

3 tbsp Gluten Free Soy Sauce

2 tbsp Oyster Sauce

1 tbsp Cider Vinegar

Dash of Sesame Oil

1 Washed and Chilled Iceberg Lettuce

Method

Weigh out 120g brown rice, wash in a sieve until the water runs clear then fill a saucepan with 400ml of cold water and add rice, bring to the boil then turn heat down and simmer for 40 mins.

Tip rice into a sieve and return to the saucepan, leave on the ring for a few minutes with a lid on to allow it to steam. Then put to one side.

Use a heavy bottomed frying pan, cook the mince until it is browned and all liquid has evaporated.

Add 1 Tbsp of the soy sauce, and then add the veg stock pot, mix well, add cider vinegar, chopped mushrooms, peppers, ginger, garlic , spring onions & cook for 5 mins then add the rice and mix thoroughly with the remaining soy sauce & sesame oil. Finally add oyster sauce.

Cook until the rice is hot, place mixture into freshly washed and chilled Iceberg Lettuce and enjoy!

Until next time.....