for 4 people

Ginger rice

1 tbsp	sunflower oil
1	onion, finely chopped
2	garlic cloves, squeezed
300 g	long grain rice
2 dl	orange juice
1 ½ tsp	ginger powder
¾ tsp	salt
5 dl	water

Teriyaki strips

	sunflower oil for frying
400 g	pork strips
½ tsp	salt
500 g	squash, cut into sticks
30 g	ginger, finely chopped
½ dl	Teriyaki sauce
1 dl	water
40 g	pumpkin seeds, roasted
40 g	preserved ginger

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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