Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry

• 200 grams Ground pork
• 1 piece Minced ginger
• 1 clove Finely chopped garlic
• 1 stalk Japanese leek cut into small pieces
• 1 bunch Chinese chives (cut into 3 cm length).
• 1 bag Bean sprouts
• 6 Cherry tomatoes
• 1 tbsp Sesame oil
• 4 plates worth Curry roux (block)
• 600 ml Water
• 1 tbsp Mirin
• 1 tbsp Tomato ketchup
• 4 servings Plain cooked rice
• 2 sheets Scum removal sheets

1. Heat sesame oil in a pot, and saute the garlic, ginger, and green onions until they turn a nice color without scorching.
2. Next, add ground pork, and saute until the meat is cooked through.
3. Add water, lay a scum removal sheet on top, and boil over low heat for 5 minutes.
4. Turn off the heat, add curry roux and dissolve, add Chinese chives, bean sprouts, and cherry tomatoes, and boil over low heat for about 3 minutes.
5. Arrange rice onto a plate, and top with Chinese chive and bean sprout nutrients curry.
6. (BTW, I used multi-grain rice).
7. Add red chili oil for spice.

ground pork, ginger, garlic, stalk japanese, chinese chives, sprouts, tomatoes, sesame oil, plates worth curry, water, mirin, tomato ketchup, rice, removal sheets

Taken from cookpad.com/us/recipes/148834-dont-lose-to-the-summer-chinese-and-bean-sprouts-nutritional-curry (may not work)