Bibimbap-inspired pork bowl
593cal, 41p, 44c, 27f (per meal)
1 tsp (5mL)
3/4 lbs (340g)
1 tbsp (15g)
2 tbsp (30mL)
1 tbsp (15mL)
1 clove (3g)
2 inch (2.5cm) cube (10g)
1 medium (196g)
1 large (72g)
1/2 cup (93g)
1
Cook rice according to package instructions. Set aside.
2
In a small bowl, combine the sesame oil, sriracha, and half of the soy sauce. Set sauce aside.
3
Heat cooking oil in a skillet over medium-high heat. Add the zucchini with some salt and pepper. Cook until soft and golden, about 3-4 minutes per side. Transfer to a plate and set aside.
4
Add the carrots to the skillet with some salt and pepper. Cook, stirring often, until softened, about 3 minutes. Transfer carrots to a plate and set aside.
5
Add pork, ginger, and garlic to the skillet. Cook until pork is browned and fully cooked, about 6 minutes. Add remaining soy sauce and simmer until it reduces, about 2 minutes.
6
Serve a bed of rice and top with carrots, zucchini, and pork mixture. Drizzle sriracha sauce on top and serve.