Pork Teriyaki Rice Bowl (Rumbi Bowls)

Pork Teriyaki Rice Bowl (Rumbi Bowls)



Yield: 6 servings







1 cup Mr. Yoshida’s teriyaki sauce

1 tablespoon soy sauce

1 tablespoon chili garlic sauce

1 teaspoon fresh ginger

1/4 teaspoon salt

1 teaspoon brown sugar

2 tablespoons cornstarch

3 tablespoon cold water

1 tablespoon vegetable oil

4 carrots, peeled and grated

1 small crookneck squash, chopped into small cubes

1 small zucchini, chopped into small cubes

1 cup chopped broccoli florets

1 can (14 oz.) bean sprouts

1 grilled pork tenderloin, cut into small cubes







Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil. In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occasionaly, until sauce thickens.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1 - 2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.

Serve over coconut rice drizzled with the prepared teriyaki sauce.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52958-pork-teriyaki-rice-bowl-rumbi-bowls.html