Asian Pork Bowl

I’m going to go ahead and get real with you….I was trying to make lettuce wraps. I bought the filling ingredients (pork and mushrooms were in the grocery ad this week!), and I thought kale would be the perfect wrapper! I love kale! …kale doesn’t work for a wrap. The center rib is too stiff, and the leaves are just to curly. Hmph. Regardless, the filling below was awesome and no one went hungry!

  • asian pork bowlIn large skillet, saute 1 pound of mild pork sausage in 1 Tablespoon of sesame oil (or whatever you have on hand). Once browned, remove meat to paper towel, reserving drippings.
  • In the oil/drippings, saute…
    • 1/2 white onion, chopped
    • 8 ounces baby bella mushrooms, sliced
    • 1 Tablespoon minced garlic
    • 1 Tablespoon minced fresh ginger
  • Once mushrooms have softened (five minutes), stir in 1/2 cup of dry sherry. Cook until liquid is absorbed and alcohol smell  is gone (2-3 minutes).
  • Return pork to skillet along with…
    • 1/4 cup hoisin sauce
    • 1 Tablespoon soy sauce
    • 1 Tablespoon rice wine vinegar
    • Dash sesame oil
    • Chili sauce to taste (1 teaspoon does it for me)
  • Simmer until heated through.
  • Serve on kale with rice of choice.

As I devoured this tasty, spicy bowl of Asian-inspired awesomeness, I remembered that I loathe eating things that are difficult to eat…like lettuce wraps. 🙂 I was actually pleased that this outcome was easy to eat and almost casserole-like (since you know I’m the casserole queen). FYI, I used a store-bought bag of Teriyaki rice, which I doctored up with shredded carrots and green onions. Despite my initial qualms, I think I will save this recipe after all!


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