INGREDIENTS: FOR THE SAUCE: 250g MEET Tenders (Available in the Frozen section at Coles) 1/4 cup tamari 3 Tbs chopped fresh coriander leaves 2 Tbs Soy Sauce 2 Tbs gochujang (Korean red pepper paste) 2 Tbs toasted sesame oil 1 tbs light brown sugar 1 tbs freshly grated ginger 2 cloves garlic, minced 2 Tbs Olive oil
FOR THE BOWLS:
Sunrice Gluten Free Rice And Quinoa 750g (microwavable)
1 1/2 cups shredded purple cabbage
2 carrots, peeled and grated
1 avocado, halved, peeled, seeded and thinly sliced
1 cup pack fresh coriander leaves
1 teaspoon toasted sesame seeds
Pickled kimchi
2 Stalks of spring onion
METHOD:
1) In a medium bowl, mix soy sauce, coriander, gochujang, sesame oil, brown sugar, ginger and garlic. Combine soy sauce mixture and MEET Tenders, let them marinate for at least 15min.
2) Once Tenders have marinated, Heat the olive oil in a medium sized pan on medium- high heat. Add Cook Meet Co Tenders until cooked. 4-5min
3) FOR THE BOWLS: Cook the Sunrice Gluten Free Rice And Quinoa according to package instructions.
4) Divide the Quinoa rice into two bowls. Top with MEET Tenders, kimchi, cabbage, carrots, avocado, coriander and garnished with spring onions and sesame seeds(optional)