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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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250 mL (1 cup) soy sauce
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180 mL (3/4 cup) brown sugar
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180 mL (3/4 cup) applesauce
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45 mL (3 tbsp.) ginger, freshly grated
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2 cloves garlic, minced
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45 mL (3 tbsp.) sesame oil
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15 mL (1 tbsp.) sesame seeds
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4 pork chops cut into pieces
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45 mL (3 tbsp.) olive oil
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1 green zucchini, sliced
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500 mL (2 cups) bean sprouts
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60 mL (1/4 cup) green onion, finely chopped
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500 mL (2 cups) spiralled carrots
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4 eggs
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2 bags (250g) Bistro Express basmati rice
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Directions
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In a bowl, add all ingredients for the marinade. Mix. Save half as a vegetable dressing. Place the pork in the bowl and marinade for 10-15 minutes.
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In a non-stick pan, heat 1 tbsp. of oil. Cook zucchini on high heat for 2-3 minutes (or until slightly browned). Set aside.
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In the same pan, heat 1 tbsp. of oil. Cook the bean sprouts for 1-2 minutes. Add green onions. Cook for 1 minute. Remove from heat. Add the ginger. Mix. Set aside.
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In the same pan, heat 1 tbsp. of oil. Cook the pork for 2 minutes on each side. Set aside.
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In the same pan, cook eggs sunny side up for 3-4 minutes. Remove from heat.
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Assemble in a bowl. In the bottom, add hot rice. Arrange the raw and cooked vegetables, and pork on top. Pour the remaining dressing over the vegetables and eggs.
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Add marinated onions and spicy mayonnaise for extra flavour.
Chef’s secret
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To save time, did you know that you can buy pre-cooked sushi rice? Ask for it at the sushi counter of your IGA dealer. They will be pleased to serve you. I store it in an airtight bag, and microware for 30 seconds to 1 minute. This can be done for bibimbaps, poke bowls, Buddha bowls, or any bowl you’d like 😉 No one can see the difference 😉
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Add vinegar to your onions. Marinade. Easy to make and deliciously garnished. It’s these little touches that make the meal.
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