Pork, rice and dill fraiche

Another beautiful hubby creation. A bit calorific with the rice - surprising how much of an impact it has. This serving came to 510cals - so not ridiculous.

ONE SERVING:
1/2 Tbs Groundnut oil (60)
1/2 Tbs soy sauce (5)
1/2 tsp sesame oil (20)
1/4 onion (10)
1tsp Garlic purée (18)
Dill
Bay leaves x2
Salt & pepper

3 Pork medallions (155)
- seasoned with salt and pepper
- fried in half the oil with tsp soy sauce and the onion.
- once largely cooked add splashes of water to steam off and deglaze

50g (uncooked) Basmati rice (175)
- boiled with bay leaves for aromatic touch

80g (one bulb) Pak Choi (13)
- steamed / par boiled
60g (half punnet) Shiitake mushrooms (10)
- stir fried with other half groundnut oil and pepper. Add Pak choi with rest soy sauce and sesame oil (for last minute of frying)

20ml Creme Fraiche (42)
- mixed with garlic purée and 2Tbs chopped dill.