Ingredients
Ginger Pork:
1 tbsp sesame oil
1 cup finely chopped mushrooms
2 large cloves garlic, minced
2 tsp minced fresh ginger
1 lb ground pork
1 1/2-2 tbsp coconut aminos
pinch red pepper flakes
sea salt to taste
Quick Pickled Carrots:
2 tbsp rice vinegar
1 tsp fish sauce (optional)
1/2 tsp sugar
pinch salt
1 cup grated carrots
Easy Sriracha Mayo:
juice of 1/2 lime
1 clove garlic, minced
1/2 cup mayonnaise
2 tsp sriracha
For bowl (as desired):
White or brown rice, cooked
Sliced cucumbers (I like persian)
Jalapeno slices
Sliced green onion
Lime wedges
Chopped cilantro
Instructions
- To prepare pork: Heat sesame oil to medium-high in a large sautee pan. Add mushrooms and cook until soft.
- Stir in garlic and ginger for 10-15 seconds.
- Add in pork, season lightly with salt and cook until about half cooked (very little pink remains). Stir in coconut aminos and red pepper flakes if using. Cook another 2-3 minutes to allow flavors to meld and finish cooking pork. Season to taste.
- To prepare carrots, combine rice vinegar, fish sauce if using, sugar and pinch salt in a small bowl. Toss carrots in mixture and set aside as you finish preparing bowl toppings.
- For sriracha mayo, combine lime juice and garlic clove in a small bowl. If you have the time, let sit for a couple of minutes to allow the acidity to mellow the garlic slightly. Combine with mayonnaise and sriracha. If needed, thin with a small amount of water to drizzle on bowl.
- To assemble bowls, layer rice with ginger pork, pickled carrots and desired toppings (see above for suggestions). Top with sriracha mayo.
This recipie is soooooo good! I’ve made it about dozen times now. I like it better using sausage rather then ground pork. And I always add some green peppers to the toppings too. Quick and easy to make!!
★★★★★
I’m so glad!! Sausage is such a great swap for the ground pork, I’m going to have to try that myself as well!