Thai Pork Rice Bowl Food

THAI-STYLE PORK NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
• Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
• Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
• Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
• Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

THAI PORK RICE BOWL

Steps:

• In a large nonstick saute pan, heat the oil over medium heat. Add the bell peppers and mushrooms and cook, stirring occasionally, until just tender and slightly brown, about 5 minutes. Add the pork, stirring until no longer pink, about 5 more minutes. Add the rice, broth, soy sauce and salt. Bring to a simmer, cover, reduce heat to low and cook until the rice is tender, about 20 minutes.
• Meanwhile, combine the garlic, ginger, lime juice, fish sauce, sugar and cayenne in a small bowl and stir until the sugar is dissolved. Set aside.
• Remove the pork dish from the heat, add the garlic-ginger mixture and stir well. Serve in individual bowls and top with chopped scallions and radishes.

THAI-STYLE PORK RICE BOWL WITH BOK CHOY AND CARROTS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary. If using shrimp, pat dry. Follow same instructions as ground pork in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as ground pork in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using sliced pork, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as ground pork in Step 3, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. 1 Cook the Rice Bring a small pot with rice and 11/4 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and fluff rice. Cover and set aside.While rice cooks, continue recipe. 2 Prepare the Ingredients Peel, trim, and thinly slice carrot on an angle.Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Halve lime. Juice one half and cut other half into wedges. 3 Cook the Ground Pork In a mixing bowl, combine cornstarch, pho concentrate, soy sauce, and 1/4 cup water until cornstarch is dissolved.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground pork to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Stir cornstarch-soy sauce mixture, then add to hot pan. Bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner. Transfer ground pork to a bowl or plate. Reserve pan; no need to wipe clean. 4 Cook the Vegetables Return pan used to cook pork to medium heat and add 1 tsp. olive oil.Add carrot to hot pan and stir occasionally until beginning to soften, 4-5 minutes.Add bok choy and 2 tsp. lime juice and stir until bok choy just softens, 2-4 minutes.Remove from burner and stir in sweet chili sauce (to taste). If desired, add ground pork and stir to combine. 5 Finish the Dish Plate dish as pictured on front of card, topping rice with vegetables and pork. Squeeze lime wedges over dish to taste. Bon appétit!

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.