Chinese · Lunch
Spicy Sesame Pork Rice Bowl
Sichuan Dan Dan Rice Bowl
A Chengdu street classic in bowl format, steamed jasmine rice topped with spiced minced pork, ya cai, sesame paste, and Sichuan chilli oil.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
32gFat
58gCarbs
3gSugar
4gFiber
890mgSodium
65mgChol
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Instructions
1
Prep
Mince garlic finely and grate ginger. Rinse ya cai and chop coarsely. Slice scallions thinly and cucumber into thin rounds. Crush peanuts roughly. Whisk sesame paste, chilli oil, soy sauce, black vinegar, and Sichuan pepper until smooth; add 1/4 cup hot water and whisk until glossy.
2
Saute
Heat 2 tbsp oil in a wok over high heat. Add minced pork, stir-fry 5 to 6 minutes until browned. Add garlic, ginger, ya cai, light soy sauce, and Shaoxing wine; toss 2 to 3 minutes until caramelised and fragrant.
3
Plate
Divide steamed rice between two bowls. Spoon sesame-chilli sauce over rice. Top with pork mixture. Arrange cucumber slices alongside. Scatter scallions and crushed peanuts over. Serve immediately with instructions to stir everything together at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) steamed jasmine rice
- 300g (10.6 oz) minced pork
- 3 tbsp Chinese sesame paste
- 3 tbsp Sichuan chili oil
- 3 tbsp soy sauce
- 2 tsp Chinese black vinegar
- 1 tsp ground roasted Sichuan pepper
- 50g (1.8 oz) ya cai
- 4 garlic cloves
- 2 tsp fresh ginger
- 2 tsp light soy sauce
- 2 tsp Shaoxing rice wine
- 2 tbsp neutral oil
- 2 scallions
- 30g (1.1 oz) roasted peanuts
- 0.5 medium cucumber