Asian Breakfast Bowl

I love this breakfast bowl for busy days when I don’t know what time I will eat

lunch. It is very filling and keeps me satisfied for hours. What’s even better is that you can make it the night before and have several portions kept in the fridge. All you have to do is re-heat and eat.

Ingredients:

• 1 tbs lard

• 400g/14 oz free range ground/minced pork

• 1 tsp grated ginger

• 1 tsp grated turmeric

• 1 red capsicum/pepper, diced

• 1 carrot, spiralized

• 1 zucchini/courgette, spiralised

• 4 spring onions/scallions, green part only, sliced

• 1 tsp tabasco/hot sauce

• 1 tbs tomato paste/purée

• 1 tsp apple cider vinegar

• Salt and pepper

Instructions:

Heat a wok over a high heat. When smoking hot, add the lard and melt quickly, then add the ground/minced pork. Stir frequently until cooked through and any liquid has absorbed. Add in the ginger and turmeric and stir fry for 1 minute.

Add in the vegetables, one at a time, stirring between each addition for 30 seconds. This will allow the vegetables to cook quickly rather than swamping the wok. Add a small amount of water if the wok gets too dry.

Stir in the tabasco/hot sauce, tomato paste/ purée and apple cider vinegar. Season with salt and pepper as necessary. Take off the heat and serve immediately.

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Recipe from The Healthy Gut