Ground pork is combined with shallot, Shio and garlic and sauteed in sesame oil until cooked through. Baby bok choy, oyster mushrooms, red peppers and carrots are sauteed in sesame oil until tender and added to the ground pork. Brown sugar, garlic, ginger, green onions, shrimp paste, shio, sesame oil, rice wine vinegar and lime juice are combined and cooked over high heat until reduced to a nappe consistency and added to the pork and vegetable mixture. Serve over rice or udon noodles and garnish with furikake. This dish is at home on a Japanese menu or gives operators inspiration to add flavors from Japanese cuisine to their menu. Japanese flavors and bowls are very popular, so positioning it as such will draw in orders from diners craving both.

Pork

Stir-Fry