Pork and Veggie Bibimbap

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Carrots

  Raw

  3 medium or 183g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Ginger

  Spices, ground

  ¼ cup or 22g

• Garlic

  Raw

  2 clove or 6g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Ground pork

  Fresh, raw

  10 oz or 283g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Jasmine Rice

  Compliments

  ¾ cup or 140g

• White Wine Vinegar

  Cervasi

  1 ½ tbsp or 150g

Directions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. (Or just use a rice cooker lol)
2. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.
3. In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce, up to half the sriracha, and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.
5. Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

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