Pork And Zucchini Bibimbap
Pork and Zucchini Bibimbap With Carrots And Pickled Scallions
PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 880/ Protein 31g
DIFFICULTY LEVEL: MediumINGREDIENTS: Scallions, Ginger, Carrots, 3/4 Cup Jasmine Rice, 2 TBSP Soy Sauce, 1 TBSP Sesame Oil, Ground Pork, 2 TSP Sriracha, Zucchini, 1/8 White Wine Vinegar, Garlic
Step 1: Cook Rice
In a small pot combine 2 TBSP of butter, rice, 1.25 cups of water, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW
Simmer for 15 minutes
Keep covered off heat until ready to serve
Step 2: Prep
Meanwhile, wash and dry produce
Trim and thinly slice scallions, separating whites from greens
Trim and peel carrots, and shave lengthwise into ribbons
Trim and halve zucchini, cutting into half moons
Peel and mince garlic
Step 3: Make Pickles and Sauce
In a small bowl, combine scallion whites, vinegar, and 1/4 TSP of salt and pepper
Set aside to pickle stirring occasionally, until til ready to serve
In a separate small bowl, combine sesame seed oil, half the soy sauce, 1 TBSP sugar, and up to half of the Sriracha
Stir until sugar has dissolved
Step 4: Cook Vegetables
Heat a drizzle of oil in a large pan over medium heat
Add carrots, season with 1/4 TSP of salt and pepper
Cook for 4 minutes
Remove from pan and set aside
Add another drizzle of oil to pan
Add zucchini, season with 1/4 TSP of salt and pepper
Cook for 5 minutes per side
Remove from pan and set aside with carrots
Step 5: Cook Pork
Heat a drizzle of oil in same pan over medium heat
Add pork, ginger, and garlic
Cook, breaking meat into to pieces
Cook for 6 minutes
Add remaining soy sauce, and cook for 2 minutes
Season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
Fluff rice with a fork
Divide between bowls
Arrange, pork, carrots, and zucchini in separate sections on top
Top with pickled scallion whites
Drizzle with sauce and remaining Sriracha
Sprinkle with scallion greens
Serve hot and Enjoy!
