1.25 glass (200 g) of Oatsmith rolled oats whole grain
20 g of butter
¾ glass (150 ml) of stock
2-3 glasses (400-600 ml) of water
1 tsp of salt
a pinch of black pepper
1 tsp of red pepper flakes
40 g of parmesan
For the pork:
2 cm of ginger root
2 shallots
2 tbsp of vegetable oil
300 g of pork mince
2 anise stars
2 tbsp of rice wine
1/2 tbsp of sugar
1 tbsp of oyster sauce
2 tbsp of soy sauce
1/2 tsp of ground white pepper
1 glass (200 ml) of water
For serving:
An avocado
Microgreens
Red pepper flakes
Cooking instructions
1 Peel and dice the pumpkin, and chop the garlic finely.
2 Put the oat flakes, pumpkin, butter, garlic, spices, salt, pepper, stock, 2 glasses of water, and parmesan into the multi-cooker. Bring to a boil over high heat and stir.
3 Reduce the heat to a minimum and cook for 30 minutes. Add more water if necessary.
4 Chop the ginger and dice the shallots.
5 Heat 1 tbsp of oil in a wok or a large frying pan over medium heat. Fry the ginger and the shallots for 1-2 minutes until the shallots become clear.
6 Increase the heat to maximum. Add another tablespoon of oil, pork mince, and anise stars. Cook for 4-5 minutes.
7 When the pork becomes golden, add the wine, oyster sauce, sugar, soy sauce, and pepper. Add 1 glasses of water, bring to a boil, and stew for 20 minutes.
8 Put oats on plates. Add the fried pork, avocado slices, and microgreens. Add red pepper flakes to taste.