Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ginger rice
Teriyaki strips
How it's done
Ginger rice
Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Add the orange juice, ground ginger and salt, reduce a little. Pour in the water, bring to the boil, reduce the heat, cover and simmer over a medium heat for approx. 20 mins. until all the liquid has been absorbed.
Teriyaki strips
Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 3 mins., remove, season with salt. Heat a dash of oil in the same pan, fry the squash for approx. 5 mins. Reduce the heat, add the ginger and cook briefly. Pour in the teriyaki sauce and water, reduce for approx. 1 min. Return the meat to the pan and heat gently. Plate up the meat with the rice, sprinkle the pumpkin seeds on top, serve with the preserved ginger.
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