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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from one of my Food and Wine cookbooks. They say to serve this with a dry riesling from Alsace. One cup of bean sprouts can replace the radishes in this dish. Ingredients:
1 tablespoon cooking oil |
1 green bell pepper, cut in 1/4 inch strips |
1 red bell pepper, cut in 1/4 inch strips |
1/4 lb shiitake mushroom, stems removed and caps cut in 1/4 inch strips |
1 teaspoon salt |
1 1/4 lbs ground pork |
3/4 cup short-grain rice |
2 1/2 cups chicken broth |
3 tablespoons soy sauce |
1/4 teaspoon cayenne |
4 scallions, chopped |
10 radishes, sliced thinly |
5 tablespoons cilantro, chopped |
2 tablespoons lime juice |
Directions:
1. In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
2. Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes.
3. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining salt, and the cayenne.
4. Bring to a simmer. Cover, reduce heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
5. Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro and lime juice.
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