clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


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


  1. To prepare pork: Heat sesame oil to medium-high in a large sautee pan. Add mushrooms and cook until soft.
  2. Stir in garlic and ginger for 10-15 seconds.
  3. 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.
  4. 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.
  5. 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.
  6. To assemble bowls, layer rice with ginger pork, pickled carrots and desired toppings (see above for suggestions). Top with sriracha mayo.