Pork Teriyaki Rice Bowl (Rumbi Bowls)
Pork Teriyaki Rice Bowl (Rumbi Bowls) might be just the main course you are searching for. One portion of this dish contains roughly 70g of protein, 14g of fat, and a total of 547 calories. This gluten free and dairy free recipe serves 6 and costs $3.58 per serving. Plenty of people really liked this Japanese dish. 159 people have made this recipe and would make it again. This recipe from Barbara Bakes requires salt, vegetable oil, brown sugar, and soy sauce. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 98%, this dish is spectacular. Similar recipes include Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat), Teriyaki Salmon Rice Bowls, and Teriyaki Chicken Rice Bowls.
Servings: 6
Ingredients:
1 can (14 oz.) bean sprouts
1 cup chopped broccoli florets
1 teaspoon brown sugar
4 carrots, peeled and grated
1 tablespoon chili garlic sauce
2 tablespoons cornstarch
1 teaspoon fresh ginger
1 grilled pork tenderloin, cut into small cubes
1/4 teaspoon salt
1 tablespoon soy sauce
1 small crookneck squash, chopped into small cubes
1 cup Mr. Yoshida's teriyaki sauce
1 tablespoon vegetable oil
3 tablespoon cold water
1 small zucchini, chopped into small cubes
Equipment:
microwave
bowl
frying pan
wok
Cooking instruction summary:
Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil. In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occassionaly, until sauce thickens.Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1 - 2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.Serve over coconut rice drizzled with the prepared teriyaki sauce.
Step by step:
1. Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil. In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occassionaly, until sauce thickens.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add carrots, squash, zucchini, broccoli, and bean sprouts.
4. Saute vegetables for 1 - 2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.
5. Serve over coconut rice drizzled with the prepared teriyaki sauce.
Nutrition Information:
covered percent of daily need
