Sweet & Spicy Pork Rice Bowls
with pickled carrots & stir-fried bok choy
Seasoned sticky rice layered with sweet soy pork, bright pickled carrots and pan-fried bok choy is comfort food in a bowl. A drizzle of homemade Japanese-style spiced mayo is the secret to reaching rice bowl bliss!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
¾ cup
Sticky Rice
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
226 g
Shanghai Bok Choy
1 tbsp
Soy Sauce
(Contains: Sulphites, Soy, Wheat)
170 g
Carrot
1 unit(s)
Green Onion
1 tbsp
Ginger-Sesame Spice Blend
(Contains: Sesame)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tsp
Sugar*
4 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. To a medium pot, add sticky rice and enough water to cover. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water runs clear. Add 1 1/3 cups (2 2/3 cups) fresh water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork, then season with salt and stir in half the vinegar.
Meanwhile, peel, then, using a box grater, grate carrot. Cut bok choy into 1/2-inch pieces. Thinly slice green onion. Peel, then mince or grate garlic. To a small bowl, add mayo, 1/2 tsp Ginger-Sesame Spice Blend and 2 tsp (4 tsp) water. Season with salt, then stir to combine. Set aside. In a medium bowl, stir together carrots and half the vinegar. Set aside to pickle.
In a large non-stick pan, heat 2 tsp (4 tsp) oil over medium-high heat. When the pan is hot, add pork and remaining Ginger-Sesame Spice Blend. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains. Season with salt and pepper. Add soy sauce, 1 tsp (2 tsp) sugar and half the garlic. Cook for 1-2 min, stirring occasionally, until sugar dissolves. Season with salt and pepper. Transfer pork to a plate, then cover to keep warm.
In the same pan, heat 2 tsp (4 tsp) oil over medium-high. When the pan is hot, add bok choy and remaining garlic. Season with salt and pepper. Cook for 3-4 min, stirring often, until softened.
Serve sticky rice with sweet and spicy pork, bok choy and pickled carrots over top. Drizzle with spiced mayo and sprinkle with green onions. Enjoy!
