Thai Pork Rice Bowl
"You can substitute ground beef or turkey for the pork."
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
2
ingredients
- 1 tablespoon vegetable oil
- 1 green bell pepper, cut into 1/4-inch strips
- 1 red bell pepper, cut into 1/4-inch strips
- 1⁄4 lb shiitake mushroom, tough stems removed, caps cut into 1/4-inch strips
- 1 lb ground pork
- 3⁄4 cup short-grain rice (Arborio)
- 1 3⁄4 cups chicken stock or 1 3/4 cups chicken broth
- 1⁄4 cup soy sauce
- 1 tablespoon ginger, minced
- 1 1⁄2 teaspoons kosher salt
- 1 tablespoon minced garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons asian fish sauce (nam pla or nuoc mam)
- 2 tablespoons sugar
- 1⁄4 teaspoon cayenne pepper
- 2 green onions, thinly sliced
- 4 radishes, sliced thin for garnish
- 1 tablespoon minced ginger
directions
- In a large nonstick saute pan, heat the oil over medium heat. Add the bell peppers and mushrooms and cook, stirring occasionally, until just tender and slightly brown, about 5 minutes. Add the pork, stirring until no longer pink, about 5 more minutes. Add the rice, broth, soy sauce and salt. Bring to a simmer, cover, reduce heat to low and cook until the rice is tender, about 20 minutes.
- Meanwhile, combine the garlic, ginger, lime juice, fish sauce, sugar and cayenne in a small bowl and stir until the sugar is dissolved. Set aside.
- Remove the pork dish from the heat, add the garlic-ginger mixture and stir well. Serve in individual bowls and top with chopped scallions and radishes.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
