Spicy pork, vegetable and greens brown rice bowl

I wanted to make something with the mustard greens from CSA Week #5 and this turned out great!

Serves 1, multiply as necessary.

1/4 of a large or 1/2 of a small onion, sliced
1 small carrot, sliced
1 small stalk celery, sliced
3.2 oz. pork, cooked and sliced
greens, such as mustard greens, chard, kale, spinach, etc.
toasted sesame oil
hot pepper sesame oil
chili garlic sauce
soy sauce
sesame seeds

Here are most of the ingredients:

Heat a sauté pan over medium heat. Add a little oil; I used canola but it doesn't really matter.

Add the onions, celery and carrot and cook for a few minutes until softened.

Add the pork. My pork is pre-cooked, sliced, vacuum sealed and frozen, but it's not browned, so I cook it long enough to brown.

When almost done, add the greens and cook until reduced and softened. This will be really quick for spinach, and longer for mustard greens or kale.

Add the remaining sauce ingredients: toasted sesame oil, hot sesame oil, soy sauce and chili garlic sauce. Here are my sauces.

Add the sesame seeds. Serve over brown rice in a bowl, or just serve next to any kind of rice, for that matter.

I also made it with just pork and green beans, and it was delicious!


About this Entry

This page contains a single entry by Rick Kasguma published on July 16, 2014 11:20 AM.

What I ate: July 15, 2014 was the previous entry in this blog.

CSA Week #6 (2014) is the next entry in this blog.

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