Turmeric Free Black Pepper Pork Rice Bowls with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ¼ tsp salt
For the sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1 tsp sugar
- ⅓ cup low-sodium chicken broth
For the pork
- 1 ½ lb pork tenderloin, sliced ¼-inch thick against the grain
- 1 ½ tsp coarsely ground black pepper
- ½ tsp salt
- 2 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 1 tsp toasted sesame seeds (optional)
- 1 tsp chili flakes (optional)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2¼ cups water, and ¼ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until the water is fully absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the soy sauce, oyster sauce, Shaoxing wine, cornstarch, sesame oil, sugar, and chicken broth in a small bowl until the cornstarch is fully dissolved. Set aside.
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