Pork, Mushroom & Carrot Bibimbap

🥘 Ingredients

• black pepper
• button mushrooms
  8 oz
• carrot
  6 oz
• garlic
  2 clove
• ginger
  1 thumb
• ground pork
  10 oz
• jasmine rice
  1 c
• oil
• salt
• scallions
  2 unit
• sesame oil
  1 tbsp
• soy sauce
  2 tbsp
• sriracha
  1 tsp
• sugar
  1 tbsp
• water
  1¼ cup
• white wine vinegar
  1 tsp

🍳 Cookware

• small pot
• peeler
• small bowl
• small bowl
• large pan
• large pan

1. 

   1

    In a small pot , combine jasmine rice , water (2¼ cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: 1¼ cup, salt
2. 

   2

    While rice cooks, wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Trim and peel carrot . Using a peeler , shave carrots lengthwise into ribbons, rotating as you go. Trim and thinly slice button mushrooms . Peel and mince ginger and garlic .

   scallions: 2 unit, carrot: 6 oz, button mushrooms: 8 oz, ginger: 1 thumb, garlic: 2 clove
3. 

   3

    In a small bowl , combine scallion whites, white wine vinegar , and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl , combine sesame oil , half the soy sauce (you'll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and up to half the sriracha to taste. Stir until sugar has dissolved.

   white wine vinegar: 1 tsp, sesame oil: 1 tbsp, soy sauce: 2 tbsp, sugar: 1 tbsp, sriracha: 1 tsp
4. 

   4

    Heat a drizzle of oil in a large pan , preferably nonstick, over medium-high heat. Add carrot ribbons; season with black pepper and salt. Cook, stirring, until slightly softened, ⏱️ 3-4 minutes . Remove from pan and set aside. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, ⏱️ 3-5 minutes . Season with salt and pepper. Remove from pan and set aside with carrots.

   oil, black pepper
5. 

   5

    Heat another drizzle of oil in same large pan over medium-high heat. Add ground pork , ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, ⏱️ 4-6 minutes . Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, ⏱️ 1-2 minutes more. Season with salt and pepper. Turn off heat.

   ground pork: 10 oz
6. 

   6

    Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.