Cal Smart Sesame Pork Bowls
with Spicy Soy Sauce and Cilantro Rice- Soy
- Sulphites
- Wheat
- Sesame
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
Ingredients: Ground pork • Sweet bell pepper • Parboiled rice • Shanghai bok choy • Mushrooms • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Sesame oil • Honey • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Cilantro.
Ingredients
250 g
Ground Pork
¾ cup
Parboiled Rice
1 unit(s)
Shanghai Bok Choy
7 g
Cilantro
113 g
Mushrooms
2 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
½ tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
½ unit(s)
Honey
1 unit(s)
Sweet Bell Pepper
2 tsp
Sriracha
(Contains: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard, May contain traces of allergens)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any dirt.)
- Core, then cut pepper into 1/2-inch slices.
- Thinly slice mushrooms.
- Roughly chop cilantro.
- On a parchment-lined baking sheet, add peppers, bok choy and half the sesame oil (use all for 4 servings). Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven for 8-10 min, until tender-crisp.
- Meanwhile, to a medium bowl, add 2 tbsp (1/4 cup) water, soy sauce, half the honey (use all for 4 servings) and 1 tsp (2 tsp) sriracha. (TIP: Like things spicy? Add more sriracha!) Stir to combine, then set aside.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add pork to the dry pan. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add mushrooms. Cook for 3-4 min, stirring often, until softened.
- Remove the pan from heat. Add spicy soy sauce, then stir to coat.
- Add half the cilantro to rice. Season with salt, then fluff rice with a fork.
- Divide rice between bowls, then top with veggies and pork mixture.
- Sprinkle remaining cilantro over top.
