Sesame Leaf & Pork Tomato Sauce With Zoodles
Ingredients:
3 or 4 medium sized zucchini, cut julienne or similar to
1lb ground pork
1 cup yellow onion, diced
4 or 5 cloves or garlic, smashed and thinly sliced
3 cups cherry tomatoes, sliced in half lengthwise
¼ cup sesame leaf, minced
1 quart mushroom broth
¼ cup parmesan, grated
2 tbsp soy sauce
1 tbsp ground chili powder
1 tbsp ground cumin
1 tbsp ground mushroom powder
1 tsp msg (optional)
3 tbsp olive oil
salt and pepper to taste
Steps:
Using a vegetable peeler, peel zucchini into strips. Stop peeling once you begin to hit the seeds. Rotate the zucchini and continue peeling, working all of the way around each zucchini. Reserve the center of the zucchini for another dish. Note: you can also use a julienne peeler but the thicker shapes you get from cutting them by hand helps them stay together as they cook.
Stack your strips neatly and slice, length wise, about 2ish millimeters thick. Don’t go too thin as the Zoodles will fall apart while cooking.
Warm olive oil in a sauté pan over medium-high heat. Add ground pork. Using a spatula, break the pork into tiny pieces and spread across the pan. Add a healthy pinch of salt and cook for 10 minutes, letting the meat brown and stirring once or twice along the way. Stir in onions and garlic and let cook for another 5 minute, stirring occasionally. Season with cumin, MSG, chili and mushroom powder. Stir in tomatoes, mushroom broth, soy sauce and sesame leaf. Lower the heat to a gentle simmer and reduce for 30 minutes.
Stir in parmesan and add in zucchini. Stir constantly with tongs and season to taste with salt and pepper. You only need to cook the zucchini for 2 or 3 minutes.
Plate in a bowl and garnish with sesame leaf and more parmesan.