Rice bowl with pork and crispy dough strips

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 460, total fat 11 G., saturated fats 3 G., proteins 32 G., carbohydrates 61 G., fiber 7 G., cholesterol 64 mg, sodium 677 mg, sugar 11 G.

This hearty Asian-inspired bowl is a perfectly balanced, complete meal with healthy carbs, fiber, and protein. It's also delicious. Brown rice is served with stir-fried napa cabbage, carrots in mustard sauce, bean sprouts, and thin slices of juicy pork tenderloin. The finishing touch is fried wonton strips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork tenderloin weighing 450 g.
1 tbsp + 1 tsp Chinese hot mustard
3 tbsp. frozen brown rice
1 tbsp + 2 tsp extra-virgin olive oil
Half a small head of Chinese cabbage, cut into 2 cm thick slices.
4 carrots, thinly sliced
3 cloves garlic, crushed
2 tablespoons lightly salted soy sauce
1.5 tsp firmly packed light brown sugar
2 cups bean sprouts
1/2 cup crispy wonton strips

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, brown rice, Chinese cabbage (Napa), mustard, wonton dough, bean sprouts

Cooking the dish according to the recipe:

Place a large cast-iron skillet in the oven and preheat to 220°C (425°F). Rub the pork with 1 tablespoon of hot mustard and season generously with salt and pepper; let marinate for 5 minutes. Meanwhile, heat the rice according to package directions; set aside.
Carefully remove the hot skillet from the oven, add 1 tablespoon of olive oil, and swirl to coat the bottom. Add the pork, return to the oven, and roast, turning once, until a thermometer inserted into the center of the tenderloin registers approximately 145°F (63°C), 22-25 minutes. Transfer the meat to a cutting board and let it rest.

Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add the cabbage and a large pinch of salt. Cook, undisturbed, for 1 minute, then stir and cook until the cabbage is crisp-tender and lightly charred around the edges, about 1 more minute. Transfer to a plate.
Reduce heat to medium and add the remaining 1 teaspoon olive oil and carrots. Cook until softened, about 6 minutes. Combine the garlic, soy sauce, brown sugar, and the remaining 1 teaspoon hot mustard in a small bowl, then add the sauce to the skillet with the carrots. Stir to coat, season with salt and pepper to taste. Add the bean sprouts and stir to heat through, 1 minute; remove from heat.
Thinly slice the pork. Divide the rice among bowls and top with cabbage, carrots, pork, and crispy strips.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Dinner / Main courses / Cereals, legumes / Pasta / Meat / / Food Network - recipes / Asian cuisine

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