The cashews give sweetness and a bit of crunch to this pork rice bowl, while the sesame oil and aromatics ensure that the entire dish smells mouthwatering.
Pork Rice Bowl Recipe
You can make this rice bowl in a jiffy.
Ingredients
Pork Rice Bowl Ingredients
- 1/2 kilos sirloin pork, cut into strips
- 2 tablespoons sesame oil
- 1/4 Cup cornstarch
- 3 tablespoons canola oil
- 1 teaspoon fresh ginger grated
- 2 cloves Garlic chopped
- 1/4 cube chicken bouillon
- 1 small head broccoli florets
- 1 medium red bell pepper diced
- 1/2 Cup cashews
- 1/4 Cup water
- Salt to taste
- ground black pepper to taste
- rice steamed, to serve
Instructions
- In a large bowl, season pork strips with salt and ground black pepper. Toss in sesame oil, then in cornstarch. Set aside.
- In a wok over medium heat, heat a tablespoon of oil. Working in batches to avoid steaming, add a handful of seasoned pork, and stir fry until cooked through. Transfer to a plate, and set aside. Repeat with remaining pork.
- In the same wok, add remaining oil. Add garlic then ginger, and sauté until fragrant. Quickly dissolve bouillon cube into mixture. Stir fry broccoli, then bell peppers, and finally, cashews. Toss in pork, including any juices on the plate. Pour in water, and toss to create a sauce. Season with salt and ground black pepper to taste. Serve with steamed rice. Recipe originally published in the August 2016 issue of Good Housekeeping.
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