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

Serves: 1

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 1

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories1350
Total Fat44g
Saturated Fat7g
Cholesterol70mg
Sodium4870mg
Total Carbohydrate176g
Dietary Fiber3g
Sugars11g
Protein55g