Bahn Mi Quinoa Bowls

Bahn Mi Quinoa Bowls

Seems I never get tired of Asian flavors! Love these bowls with quinoa as the base.

Pickled Carrots and Scallions
½ cup rice vinegar
3 Tbs. granulated sugar
1 tablespoon sesame oil
kosher salt and freshly ground pepper, to taste
6 carrots, peeled into thin curls
6 scallions, chopped

Whisk together vinegar, sugar, and sesame oil; season to taste with salt and pepper. Pour over carrot peels and scallions and let macerate for 1-2 hours.

1 lb. ground pork
4 cloves garlic, minced
1 tablespoon chili paste (like Sriracha or Sambal Oelek)
1 tablespoon fish sauce
1 tablespoon granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
½ tsp. red pepper flakes
½ tsp. black pepper
mirin, to deglaze pot
1/3 cup chicken or vegetable broth

In a large mixing bowl, combine all ingredients, except mirin and broth. Roll into small meatballs (if they feel slippery and rather heavy, simply pop them in the freezer for a few minutes to get them to hold their shape a bit better). Heat a bit of olive oil in pressure cooker pot; add meatballs, a few at a time, browning on all sides, removing to a plate to repeat with remaining meatballs. When all the meatballs are cooked, deglaze the pot with a splash of mirin, stirring until all fond particles have released themselves from the bottom of the pot. Add 1/3 cup broth to pot, then return meatballs to pot. Lock lid in place and choose high setting for 5 minutes. When timer goes off, use a quick release to remove all the pressure from the pressure cooker.

1 cup quinoa
1 ½ cups broth
1 pinch of kosher salt

Place quinoa, broth, and salt into pressure cooker pot; lock lid into place. Choose high setting for 1 minute. When timer goes off, use a natural release to remove all pressure from pressure cooker, approx. 15 minutes. Fluff quinoa with a fork.

cilantro, basil, and mint, chopped
spicy mayo (mayo mixed with a bit or sriracha)

To Create Bowls:
Layer the pickled carrots and scallions over quinoa; top with meatballs, then garnish with cilantro, basil, and mint. Drizzle with spicy mayo and serve at once.

Now You’re Cookin’,
Chef Alli

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