Hot and Sour Pork Vegetable Bowl
The tart, sweet, and spicy flavors of this hot and sour soup make for a tempting one-bowl meal. This dish is perfect for lunch at work or dinner at home.
Serves: 1Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- ¼ lb. center cut pork chop, sliced into thin 1”-long strips
- 3 Tbsp. soy sauce, divided
- 2 tsp. sesame oil, divided
- 2 tsp. rice wine
- 1 Tbsp. vegetable oil
- 1 Tbsp. avocado oil
- 1 cup basmati rice
- 2 cups beef broth
- 2 tsp. grated fresh ginger
- 1 medium scallion, thinly sliced, whites and greens divided
- 3 large leaves bok choy, thinly sliced, stems and greens divided
- ½ cup sliced shitake mushrooms
- 2 Tbsp. rice wine vinegar
- 2 tsp. lime juice
- 1 tsp. honey
- ½ tsp. Chinese chili paste
- 1 Tbsp. roughly torn fresh cilantro
- 1 lime wedge
- Place pork in a resealable container or plastic bag. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, and rice wine. Marinate for at least 30 minutes.
- While the pork is marinating, heat the avocado oil in a medium saucepan over medium heat. Add the rice and stir for 1 minute. Pour in the broth and bring to a boil. Cover and reduce heat to medium-low. Simmer for 15 minutes. Turn heat off and let steam for 15 minutes.
- Stir fry pork in the vegetable oil on medium-high heat for 2-3 minutes or until cooked through, stirring frequently. Reserve pork. Add ginger and scallion whites to the pan, stirring for 1 minute on medium heat. Add bok choy stems and mushrooms, and cook for 5-7 minutes, or until softened. Remember to stir occasionally. Add vinegar, lime juice, honey, and chili paste, as well as the remaining soy sauce and sesame oil. Simmer for 3-5 minutes to warm through. Add bok choy greens and cook until wilted.
- Scoop rice into a large bowl. Top with pork, bok choy and mushroom mixture, scallion greens, cilantro and lime wedge. Drizzle any remaining sauce over the bowl.