• Ground pork150g
• Kabocha squash1/4
• Zucchini1
• Bell pepper1/2
• Okra8
• Onion1/2
• Potato1
• Cooked rice5 servings
• ★Curry roux1/2 box (5 servings)
• ★Water650 cc
• ★Oyster sauce1/2 tbsp
• ★Olive oil1 tbsp
• Bay leaf1

1. 1

   Cut the kabocha squash into 8mm-wide pieces, and cut half of them into smaller pieces. Cut the zucchini into 8mm-wide pieces as well, and cut the bell pepper into 2cm-wide strips.

2. 2

   Blanch the okra in lightly salted boiling water, then cool in ice water to keep it a vibrant green color.

3. 3

   Cut the onion into wedges and the potato into 8mm-wide half-moon slices. Cut 4 of the okra in half.

4. 4

   Heat 1 tbsp of ★olive oil in a pot and stir-fry 150g of ground pork. Add the vegetables (except those reserved for topping) and continue stir-frying.

5. 5

   Add 650 cc of ★water and the 4 halved okra pieces. Add 1 bay leaf. Simmer until the vegetables become tender.

6. 6

   Turn off the heat and dissolve 1/2 box of ★curry roux in the pot, mixing well. Turn the heat back on and reduce slightly, then add 1/2 tbsp of ★oyster sauce.

7. 7

   Wrap the reserved topping vegetables and microwave at 600W for 1 minute 30 seconds. Then pan-fry both sides on low heat. The okra can be pan-fried without microwaving.

8. 8

   Divide the cooked rice into 5 bowls, top with curry, and arrange the topping vegetables on top to finish.

The oyster sauce adds depth and complexity to the overall flavor. Pre-heating the vegetables in the microwave helps shorten the cooking time.

• Calories420 kcal
• Protein9.6 g
• Fat11 g
• Carbs68 g
• Sodium2.4 g