Most parents are familiar with the sweet version of oats, cooked with milk and sugar. This recipe uses oats in a Chinese meat porridge dish with the healthy addition of vegetable slices. A perfect way to surprise your picky eaters with a familiar dish.
What you need:
100g lean minced pork
1 tablespoon light soya sauce
2 water chestnuts, peeled and finely chopped
2 cups homemade chicken stock
1 cup water
0.3cm knob ginger, peeled and thinly sliced
1 cup oats
4 dried Chinese mushrooms, soaked to soften, stem removed and thinly sliced
½ medium carrot, peeled and thinly sliced
Salt and ground white pepper to taste
1 teaspoon sesame oil (optional)
Preparation:
Marinate minced pork with light soya sauce and pepper. Leave for 10 minutes. Add water chestnuts and mix well. Shape mixture into 16 small balls and set aside.
Heat chicken stock and water in a pot. Add ginger and oats, and cook until almost done. Add meat balls and cook until done.
Toss in mushrooms and cook for another 2 minutes. Add carrot and cook until tender but still crunchy. Taste and season with salt, pepper and sesame oil, as needed.
Ladle into bowls and garnish as desired. Serve hot.
(Source: Smart Food for Tweens by Anna Jacob and Ng Hooi Lin)
