This is one of our favorite recipes from Hello Fresh. I recreated the sweet soy glaze instead of trying to find a bottled sauce equivalent at the supermarket.
2 tablespoons rice vinegar
3 tablespoons honey
4 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons freshly grated ginger, or ginger juice
2 teaspoons sesame oil
2 tablespoons cornstarch
a large handful of salted or unsalted peanuts
2 teaspoons sugar
MCT oil or olive oil
2 large bell peppers or 3 small (red, orange or yellow), halved, cored and sliced into thin strips
1 small yellow onion, halved and sliced into thin strips
1½ cups uncooked jasmine or basmati rice
1 pound ground pork
4 tablespoons butter, divided
1 large lime, zested and quartered
a handful of fresh cilantro, chopped
In a small bowl, whisk together the soy glaze ingredients -- rice vinegar through cornstarch. Set aside.
Warm a large skillet over medium heat. Add the peanuts, sugar and two tablespoons water. Stir with a rubber spatula and cook until water has evaporated and peanuts are lightly toasted. Move the peanuts to a small bowl or plate; wipe out the skillet and return it to the burner.
Add a large drizzle of neutral oil (I use MCT oil) to the skillet and set the heat to medium-high. When oil is warmed, add bell pepper slices and onion. Season generously with salt and pepper. Cook until vegetables are tender, about 8 minutes.
While the vegetables are still cooking, begin cooking the rice in a saucepan. Cook according to package directions (I use 3½ cups water for 1½ cups rice; simmer for 12-13 minutes) .
When the vegetables have softened, transfer them to a plate.
Add another drizzle of neutral oil to the same skillet you used for the vegetables, and set the heat to medium-high. When oil is warmed, add ground pork. Use a wooden spatula to flatten the pork into an even layer (this will allow the pork to caramelize around the edges a bit). Season generously with salt and pepper. Cook the pork without stirring, until bottom is browned, about four minutes. Break up meat into pieces and continue to cook until pork is cooked through, about 3-4 minutes. Stir in cooked vegetables and sweet soy glaze, and two tablespoons butter. Cook for 1-2 minutes while stirring to incorporate the sauce and butter.
Fluff rice with a fork. Add two tablespoons butter and the lime zest. Season with salt.
Divide rice among 3-4 bowls, top with pork and vegetable mixture, then top with peanuts and chopped cilantro. Serve with an optional lime wedge.