Careme

Ingredients

• Ground Pork

  8 oz $2.99
• Zucchini

  12 oz $1.79
• Dynasty® Jasmine Rice

  1/2 cup dry $3.69
• Water

  2/3 cup
• Green Onions

  2 $1.19
• Garlic

  2 cloves
• Fresh ginger

  2 teaspoons grated
• Gochujang

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 1/2 tablespoons
• Rice vinegar

  2 teaspoons
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Sesame seeds

  1 teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $12.99

Instructions

1. Rinse 1/2 cup dry jasmine rice. Combine the 1/2 cup rinsed jasmine rice and 2/3 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
2. While the rice cooks, slice 12 ounces zucchini into 1/2-inch half-moons, mince 2 cloves garlic, grate 2 teaspoons fresh ginger, and thinly slice 2 green onions. Whisk together 1 1/2 tablespoons gochujang, 1 1/2 tablespoons low-sodium soy sauce, 2 teaspoons rice vinegar, 2 teaspoons honey, and 1 teaspoon toasted sesame oil.
3. Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add the 12 ounces sliced zucchini and stir-fry for 4 to 5 minutes until browned but still crisp; transfer the 12 ounces zucchini to a plate.
4. Add 1 teaspoon neutral cooking oil and 8 ounces ground pork to the skillet. Cook for 5 to 7 minutes, breaking the 8 ounces ground pork into small pieces, until browned and it reaches 160°F; add the 2 minced garlic cloves and 2 teaspoons grated ginger, then cook for 30 seconds.
5. Pour the prepared gochujang sauce into the skillet and return the 12 ounces cooked zucchini. Stir-fry for 2 minutes, until the sauce is glossy and coats the pork and zucchini.
6. Divide the rice cooked from 1/2 cup dry jasmine rice between two bowls, spoon the stir-fry over it, and finish with 2 sliced green onions and 1 teaspoon sesame seeds.