with Sticky Lemongrass-Scented Rice
This quick and easy bowl is inspired by the bold flavours of Vietnam! Sweet and savoury sing together when pork is caramelized with brown sugar and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight!
Allergens
Utensils
Tags
Ground Pork
250 g
Jasmine Rice
0.75 cup
Shanghai Bok Choy
2 unit(s)
Crispy Shallots
28 g
Ginger-Garlic Puree
2 tbsp
Green Onion
2 unit(s)
Lemongrass
1 unit(s)
Chili Pepper
1 unit(s)
Vegetarian Oyster Sauce
0.25 cup
Brown Sugar
2 tbsp
Sriracha
2 tsp
Pepper
0.063 tsp
Salt
0.188 tsp
Oil
0.5 tbsp
- Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.
- Using a strainer, rinse rice until water runs clear.
- Add rice and lemongrass to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Separate bok choy leaves from stems.
- Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Break up pork into smaller pieces. Add bok choy stems.
- Cook, stirring often, until no pink remains in pork, 4-5 min.**
- Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.
- Meanwhile, thinly slice green onions.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies. (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.
- Remove from heat, then season with salt and pepper.
- Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots.
- Divide rice between bowls.
- Top with caramelized pork and bok choy mixture.
- Sprinkle with remaining green onions and remaining crispy shallots.
- Drizzle with sriracha and sprinkle any remaining chilies over top, if desired.
750
kcal
Calories
27
g
Fat
11
g
Saturated Fat
96
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
32
g
Protein
80
mg
Cholesterol
2060
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
5
mg
Iron
