Main ingredients
porkshrimpwood ear mushroomshiitake mushroomenoki mushroombamboo shootbok choyred peppercarrotchili oilminced garlicsoy sauceoyster saucecornstarch
Yeo Kyung-ok's Sichuan-style Rice Bowl
A fragrant, spicy rice bowl featuring pork stir-fried in fiery chili oil with minced garlic, then simmered with an abundance of mushrooms and vegetables to create a moist, thick sauce that coats the rice.
Ingredients needed 1 servings
Recipe
Cooking tips
- Feel free to use leftover scraps of vegetables and mushrooms from your refrigerator.
- Blanching vegetables and mushrooms before cooking helps reduce cooking time and preserves their crisp texture and vibrant color.
- For those who prefer more heat, increase the amount of chili oil or add dried chili peppers like bird’s eye chilies.
- When adding the cornstarch slurry, lower the heat slightly and stir quickly to prevent lumps and ensure a smooth, silky texture.
Recommended for
- Those who want to enjoy a quick, restaurant-quality spicy one-bowl dish at home.
- Home cooks looking to make delicious use of leftover vegetables and small bits of meat in their fridge.
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