I know this recipe looks long, but I promise it’s not as bad as it looks. Everything is super-easy to throw together and the whole shebang can be assembled in as long as it takes for the rice to cook. So, 20 minutes?
We are STILL without a stove, so we cooked this in our favourite power couple: the electric skillet and the rice maker. Between the two, almost anything is possible.
Pork and Veggies
1 lb ground pork
2 tsp canola oil
1 small onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, halved and sliced
8-12 mushrooms, sliced
Handful cilantro, chopped
Chopped peanuts (optional)
1/4 cup peanut butter
2 Tbsp hot water
2 Tbsp cider vinegar
2 Tbsp soy sauce
Stir together all ingredients until smooth.
1/4 cup mayo
1-2 Tbsp Thai sweet chili sauce
1/2 bag coleslaw mix
Whisk together mayo and sweet chili sauce.
Add coleslaw mix, stirring until veggies are well-coated with dressing.
1 cup rice (we like basmati or jasmine)
1 1/4 cup water
Cook it: Make sauce and coleslaw before starting pork. Start cooking rice.
In a large, non-stick skillet, brown ground pork with a pinch of salt. When no pink remains in the meat, remove from pan and set aside.
Add canola to pan, along with onion and garlic. Sauté until onion is translucent.
Add zucchini and mushrooms, along with a pinch of salt, and saute until tender.
Return cooked pork to the pan. Add sauce and stir until pork and veggies are well-coated in sauce.
Build a bowl: divide rice between bowls, top with pork mixture and slaw, garnish with with cilantro and chopped peanuts.
Serves 2 or 3