Chicken Rice Bowl

Ingredienti

pork strips

garlic

ginger

chili pepper

sesame oil

par-boiled rice

sugar snap peas

corn kernels

vegetarian oyster-soy sauce

Istruzioni

1. Prep & cook rice. Bring rice and 1 1/4 c water to a biol lin a covered medium pot. Once boiling, reduce heat to medium-low. Cook covered, until rice is tender and water has absorbed, 15-18 minutes. Meanwhile, peel, then finely grate 1/2 tbsp ginger. Trim snap peas. Peel, then mince or grate garlic. Finely chop chili, removing seeds, for less heat. (NOTE: We suggest using gloves when prepping chili!)

2. Marinate pork. Pat pork strips with paper towels, then cut until 2 inch pieces. Combine garlic, ginger and sesasme oil in a large bowl. Add pork strips and stir to coat. Set aside.

3. Cook pork. While rice cooks, heat a large non stick pan over medium-high heat. When hot, add 1 tbsp oil then half the pork. Cook, stirring occasionally, until golden and cooked through, 1-2 minutes per side. **Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining pork.

4. Assemble stir fry. Add corn kernels and snap peas to the same pan. (NOTE: All pork should be cooked and set aside). Cook, stirring often, until snap peas are tender-crisp, 4-5 minutes. Remove pan from heat. Add oyster-soy sauce, pork, 1 tsp sugar and 1/4 c water. Stir together, until warmed through, 1-2 minutes. Season with salt and pepper.

5. Finish and serve. Fluff rice with a fork and season with salt. Divide rice between bowls, then top with stir fry. Sprinkle 1/2 tsp chopped chili over each plate.