Directions: |
Directions:Rice:
In a small pot combine the rice, 2 1/2 cups of water, and a big pinch of salt. Bring it to a boil, then cover and reduce to a low simmer. Cook it until the rice is tender - 15-18 minutes. Take it off the heat, cover it, and set aside for final assembly.
Veggie Prep
Wash all your produce. Trim and thinly slice the scallions, separating the whites from the greens. Trim and peel the carrots . Using a peeler shave the carrots lengthwise into ribbons, rotating as you go. Trim and thinly slice the mushrooms. Peel and mince the ginger (Use a spoon to scrape off the outside skin of the ginger and then just mince it). Mince the garlic.
Pickle the Scallions and Make the Sauce
In a small bowl combine the scallion whites, vinegar, and a pinch of salt. Set it aside to marinate, stirring occasionally.
In a separate bowl combine the sesame oil, half the soy sauce, 2 T of sugar, and up to half the sriracha (to taste). Stir it until the sugar dissolves.
Cook the Veggies
Heat a drizzle of oil in a non-stick skillet over medium high heat. Add the carrot ribbons and season with salt and pepper. Cook, stirring until slightly softened 3-4 minutes. Remove form the pan and set aside. Add the mushrooms with another bit of oil. Cook until tender, 3-5 minutes. Season with salt and pepper , remove from the pan, and set aside with the carrots.
Cook the Pork
Heat a drizzle of oil in a frying pan. Add the pork, ginger, and garlic. Cook it breaking it up into pieces until the pork is browned and cooked through - 4-6 minutes. Add the remaining soy sauce and cook, stirring until the liquid has mostly evaporated 1-2 minutes. Season with salt and pepper.
Finish and Serve
Fluff the rice with a fork, season with salt and pepper and divide it among your bowls. Arrange the pork and veggies on top. Top with the pickled scallion whites and the pickling liquid. Drizzle with the sauce and the remaining sriracha to taste. Sprinkle with the scallion greens to finish. |
This recipe for Pork and Veggie Bibimbap Bowl is from