Directions: |
Directions:1. COOK RICE - In a small pot, combine rice, 2 1/4 c. water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. PREP - Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons. Trim and halve the zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.
3. PICKLE SCALLION WHITES & MAKE SAUCE - In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to serve. In a separate small bowl, combine sesame oil, half the soy sauce, 2 tbsp. sugar, and sriracha to taste. Stir until sugar has dissolved.
4. COOK VEGGIES - Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.
5. COOK PORK - Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. FINISH & SERVE - Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites. Drizzle with sauce and sriracha to taste. Sprinkle with scallion greens and serve. |
This recipe for Pork & Veggie Bibimbap is from