Seaweed Pork Gratin

Name: Seaweed Pork Gratin
Total time: 20 min
Yield: 717 g
Ingredients: Button Mushroom 23 pcs; Crystal Farms String Cheese 24 g; Napa Cabbage Kimchi 50 g; Hunt's Whole Tomatoes 250 serving; Onion 30 g; Egg White 75 g; Tofu 45 g; Brown Rice 30 g; Oats (Oatmeal) 20 g; Tuna 70 g; Fresh Cabbage 100 g

Cook 20 min Difficulty EASY 548 kcal

#Seaweed Pork Gratin #Seaweed Cheese Bake #Pork Gratin #Fusion Dish #Quick Recipe #Oven Cooking #Korean Fusion #Cheese Recipe #Bar Snack #Home Cooking

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Ingredients

Main ingredients

Button Mushroom 1 pcs
Crystal Farms String Cheese 24 g
Napa Cabbage Kimchi 50 g
Hunt's Whole Tomatoes 2.5 serving
Onion 30 g
Egg White 75 g
Tofu 45 g
Brown Rice 30 g
Oats (Oatmeal) 20 g
Tuna 70 g
Fresh Cabbage 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 57.65 g 41%

Protein 38.49 g 28%

Fat 19.28 g 31%

Serving size 717g

Cooking steps

1

Cut the seaweed and pork into bite-sized pieces.
2

Slice the onion and bell pepper thinly.
3

Heat cooking oil in a pan and stir-fry the pork.
4

Add the onion and bell pepper, and stir-fry together.
5

Add the seaweed and stir-fry a bit more, then season with ramen soup powder or soy sauce.
6

Transfer the stir-fried ingredients to an oven-safe dish and generously top with mozzarella cheese.
7

Bake in a 200°C (392°F) oven for 10 minutes.
8

When the cheese is golden brown, it's ready to serve.

Seaweed Pork Gratin

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