Careme

Ingredients

• Pork Bulgogi 1 package 7.99
• Organic Bok Choy 1 head, separated and sliced 2.99
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package 2.99
• Organic Green Cabbage 2 cups thinly sliced 1.10
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Organic Green Onion 2 stalks, sliced thin 1.99
• Lime 1 whole, cut into wedges 0.59
• Pantry items 1 cup jasmine rice, 1 tablespoon neutral oil, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, pinch of red pepper flakes or black pepper, sesame seeds optional

Instructions

1. Start 1 cup jasmine rice. Rinse the 1 cup jasmine rice until the water runs mostly clear, then cook it on the stove according to package directions. Keep covered when done so the grains stay fluffy.
2. Prep the vegetables while the rice cooks. Slice 1 head organic bok choy, keeping the white stems and green leaves together but noting that the stems will go into the pan first. Thinly slice 2 cups organic green cabbage. Slice 2 stalks organic green onion and mince 2 cloves garlic.
3. Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon neutral oil. Add the full package of pork bulgogi in a single layer as much as possible. Cook for 3 to 4 minutes without moving too much so the edges caramelize, then stir and cook 2 to 3 minutes more until fully cooked and glossy.
4. Transfer the cooked pork bulgogi to a plate, leaving the flavorful drippings in the skillet.
5. Add the sliced baby bella mushrooms from the 1 package to the same skillet. Cook for 3 minutes until browned and the moisture has mostly cooked off. Add the white stems from the 1 head bok choy, the 2 cups sliced cabbage, and the 2 minced garlic cloves. Stir-fry for 2 minutes.
6. Add the green bok choy leaves, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and a pinch of red pepper flakes or black pepper. Stir-fry for 1 to 2 more minutes until the greens are wilted but still bright.
7. Return the cooked pork bulgogi to the pan and toss for 30 seconds just to rewarm and coat everything evenly.
8. Fluff the cooked 1 cup jasmine rice. Spoon the rice into two shallow bowls. Arrange the pork and vegetables over and beside the rice so the caramelized pork stays visible and the greens give the bowl contrast.
9. Finish each bowl with the sliced 2 stalks organic green onion, sesame seeds if using, and wedges from the 1 lime for squeezing over at the table. Serve hot. Pinot Noir or dry Riesling are both strong pairings.