Vietnamese Pork and Snow Peas Rice Bowl

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Average Rating: 5 | Rated By: 2 users

Rice bowl is easily one of the most popular dishes for lunch. With lightly seasoned pork and fresh snow peas, the combinations seems to be a winner every time. Cooking is really a matter of minutes, and the whole meal can be on the table in less than 25 minutes. Although I have used pork in this recipe, chicken is also a good choice. To finish this bowl add cucumber, carrots and fresh lime juice making this a classic Vietnamese dish. Gluten-Free fast food doesn’t get better than this.

Ingredients

  • 2 Tbsp. Coconut oil
  • 1 medium yellow onion, chopped
  • 1 stalk lemongrass, white part only and finely chopped (optional)
  • 3 garlic cloves, chopped
  • 1 Tbsp. Fresh minced ginger
  • 1 - 2 Thai chili pepper, deseeded and thinly sliced
  • 1 lb. lean ground pork
  • 2 Tbsp. Coconut sugar
  • 2 Tbsp. Fish sauce
  • 2 cups snow peas
  • 4 cups cooked Jasmine or short grain rice
  • Toppings: thinly sliced green onions (spring), julienned cucumber and or carrots, fresh lime juice
  • Note; Thai chili is very spicy, so use only 1 if you don’t want too much heat
  • Instructions

  • Heat coconut oil over medium heat in a wok or large pan. Add onions, garlic, ginger and chilli. Cook until soft, about 5 minutes, stirring frequently
  • Add pork and cook until browned, breaking up the meat while stirring
  • Add coconut sugar and fish sauce and cook until the meat starts to caramelize, stirring frequently. About 8 minutes. Stir in snow peas and serve over rice with toppings


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