Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, turnip & pork belly curry stir-fry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Turnip & Pork Belly Curry Stir-fry is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Turnip & Pork Belly Curry Stir-fry is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have turnip & pork belly curry stir-fry using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Turnip & Pork Belly Curry Stir-fry:
- Get 3 Turnip (roots and leaves)
- Take 200 grams Thinly sliced pork belly
- Get 1 Salt
- Get 1 tsp Curry powder
- Take 1 tsp Oyster sauce
- Take 3 tbsp Mayonnaise
- Get 1 Vegetable oil
Turnip, Brassica rapa, is an herbaceous annual or biennial plant in the family Brassicaceae grown for its edible roots and leaves. Find turnip stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Turnip is the common name for a root vegetable, Brassica rapa var, rapa (Brassica rapa rapa).
Instructions to make Turnip & Pork Belly Curry Stir-fry:
- Peel the turnips and cut into 5 mm thick half-moons or quarter rounds. Cut the leaves into 3 cm pieces and slice the pork belly into 3 cm strips.
- Add vegetable oil to a frying pan and cook on high heat. When hot, add the pork belly, sprinkle over a little salt, and stir-fry
- When the meat has browned, add in the turnips and leaves, and sprinkle the curry powder. Season with a little more salt and roughly stir fry everything.
- Once the leaves have wilted, stop the heat and mix in the mayonnaise and oyster sauce. Give the mixture one last quick mix and serve.
This plant is grown in temperate climates worldwide for its bulbous, edible root, and the leaves also are consumed. Turnip root is a low-calorie vegetable rich in nutrients, antioxidants Turnip greens are rich in other free radical-scavenging antioxidants too, such as vitamin A, lutein, zeaxanthin. From turnepe, probably from turn + Middle English nepe, from Old English nǣp, from Latin nāpus. The component turn may be due to the round shape of the plant as though turned on a lathe, or because it must be turned and twisted to be harvested. Turnip varieties go way beyond the standard old Purple Top and white Tokyo Cross, to include surprising range of sizes, shapes, colors, flavors of both roots and leafy greens, and time.
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