Pork and Veggie Bibimbap

Name: Pork and Veggie Bibimbap with Zucchini, Carrots, and Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ Jasmine Rice; 2 Scallions; 6 Carrot; 1 Zucchini; 1 Ginger; 2 Garlic Clove**; 5 White Wine Vinegar; 1 Sesame Oil; 2 Sriracha Sauce; 2 Soy Sauce; 10 Ground Pork; 1 Sugar; 1 Vegetable Oil; Salt; Pepper

with Zucchini, Carrots, and Jasmine Rice

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This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Tags:

Family Friendly

Allergens:

Sulphites

•Sesame

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Jasmine Rice

Scallions

Carrot

Zucchini

Ginger

Garlic Clove**

White Wine Vinegar

(Contains: Sulphites)

Sesame Oil

(Contains: Sesame)

Sriracha Sauce

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Ground Pork

Not included in your delivery

Sugar

Vegetable Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)3389 kJ

Energy (kcal)810 kcal

Fat38 g

of which saturates10 g

Carbohydrate79 g

of which sugars14 g

Protein30 g

Salt1190 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Small pot

•Peeler

•Small Bowl

•Large Frying Pan

Instructions

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.

In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce, up to half the sriracha, and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.

Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.