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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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