Pork and Veggie Bibimbap

Ingredients

• Jasmine Rice

  Compliments

  1 ½ cup or 280g

• Scallions

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

  4 medium or 60g

• Carrots

  Raw

  4 medium or 244g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  4 clove or 12g

• White Wine Vinegar

  Racconto

  10 tbs or 1000g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Sauce, hot chile, sriracha

  4 tsp or 20g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Ground pork

  Fresh, raw

  20 oz or 567g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

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.
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 (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and up to half the sriracha to taste. Stir until sugar has dissolved.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots; 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, 4-6 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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