Vietnamese Pork & Broccoli "Rice" Bowls
Ingredients
- ½ cup warm water
- 2 Tbsp packed light brown sugar
- ½ cup fresh lime juice
- 2 Tbsp rice vinegar
- 1 Tbsp fish sauce
- 1-2 Tbsp minced serrano or jalapeño pepper
- 1 lb broccoli with stems (not crowns)
- 2 Tbsp peanut oil, divided
- ½ tsp kosher salt, divided
- 1 lb lean ground pork
- 1 Tbsp chopped garlic
- 1 Tbsp chopped fresh ginger
- ¼ cup chopped fresh cilantro and/or mint
- ¼ thinly sliced shallot
- 1 cup julienned red bell pepper
- 1 cup grated carrot
- 1 cup diced English cucumber
- ½ cup coarsely chopped roasted unsalted peanuts
Instructions
- Combine water and brown sugar in a bowl; stir until the sugar dissolves. Add lime juice, vinegar, fish sauce and chile pepper to taste. Set aside.
- Peel the broccoli stems. Coarsely chop all the broccoli. Pulse in a food processor into rice-size pieces.
- Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add the broccoli "rice" and ¼ tsp salt. Cook, stirring occasionally, until softened, 4 to 6 minutes. Divide among 4 bowls; cover to keep warm.
- Wipe out the pan. Add the remaining 1 Tbsp oil and pork and cook over medium-high heat, stirring and breaking up, until browned, 3 to 5 minutes.
- Stir in garlic, ginger and the remaining ¼ tsp salt. Cook for 1 minute. Remove from heat. Stir in herbs, shallot and ½ cup of the reserved sauce.
- To serve, top each bowl of broccoli rice with equal portions of the pork mixture, bell pepper, carrot, cucumber and peanuts. Serve with the remaining sauce.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
422
|
422
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 32 | 32 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 700 | 700 |
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