Not sure about you, but we think that bowls are the best way to make—and customize—a meal so that you're truly living your best life. Add or subtract different elements to better suit what you've got going on right now. Got salad greens that are about to go bad? Add those in! Not a fan of mushrooms? Subtract them and double up on carrots! We could keep going, but we've got kick ass bowls to build.
Makes 4 servings
What you need
3 tablespoons Tessemae’s Lemon Garlic
1 shallot, chopped
4 garlic cloves, finely chopped
1 dried chile
1 pound ground pork
2 teaspoons fish sauce
1/2 cup chicken broth (preferably homemade)
2 tablespoons rice vinegar
coarse salt and freshly ground black pepper
6 ounces shitake mushrooms, trimmed and sliced
1 cup shredded carrot
¼ cup chopped basil plus additional whole basil leaves, for serving
3 cups shredded red cabbage
3 cups shredded napa cabbage
1 seedless cucumber, thinly sliced
kimchi, for serving
What you do
- Heat 1 tablespoon of the Lemon Garlic in a medium skillet over medium-high heat. Cook shallot, garlic and chile, stirring often, until shallot is softened, about 3 minutes.
- Add pork to pan and cook, stirring occasionally, until almost cooked through about 3 minutes. Add fish sauce to pan and cook until evaporated, about 2 minutes. Stir in chicken broth and simmer until liquid is evaporated, about 15 minutes. Stir in vinegar and season to taste with salt and pepper; remove pork from pan and set aside.
- Return pan to medium-high heat and add remaining 2 tablespoons Lemon Garlic. Add mushrooms to pan and season with salt and pepper. Cook, stirring often, until lightly browned, about 8 minutes. Add carrots to pan and cook until slightly softened, about 3 minutes. Stir in chopped basil then remove from heat.
- Divide red and napa cabbages, cucumber, basil leaves and kimchi between 4 bowls and top with pork and mushroom mixtures.