Ingredients
- 2 cups long grain rice , cooked
- 2 cups red cabbage , thinly sliced
- 1 carrot , julienned
- 1 cucumber , julienned
- 1/4 cup cilantro , finely minced
- 3 tablespoons rice vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 pound ground lean pork
- 2 tablespoons sesame oil , divided
- 1 clove garlic , finely minced
- 1/2 teaspoon crushed red pepper flakes , or Sriracha
- 1 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons cornstarch
Instructions
- In a large bowl toss together the vegetables, cilantro, rice vinegar, salt, black pepper, and half the sesame oil and set aside to pickle for 20 minutes before draining them.
- In a large heavy skillet on medium-high heat add the pork and sesame oil, breaking it apart as you cook until cook through, about 4-5 minutes.
- Add the garlic and crushed red pepper flakes to your pan, stir and cook for 1 minute.
- In a large measuring cup, whisk together the broth, soy sauce, hoisin sauce and cornstarch, then add it to your skillet.
- Bring to a simmer and cook for about 1 minute until the sauce thickens.
- To serve plate 1/2 cup rice with the pork and the drained pickled vegetables.
Nutrition
Calories: 315kcal | Carbohydrates: 46g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 709mg | Potassium: 463mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1585IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg
