By continuing to use this Website, you consent to our use of cookies and related technologies as described in our Privacy Policy. Please review our Privacy Policy for more details about how we use these technologies.
Heat a sauté pan or wok, add oil followed by peppers, onions and broccoli. Once vegetables are slightly tender but still bright, add mushrooms and shredded carrots and cabbage.
Add Ridgecrest Pit-Smoked Pork Burnt Ends and cook for two minutes.
Add gochujang sauce and sesame seeds. Toss/stir. Add teriyaki sauce and toss or stir again. Take off heat.
Place sticky rice in a bowl or plate. Make a well in the center of the rice and add the Burnt Ends mix, mounding it for height.
Garnish with roasted red pepper strips and fresh chopped green onions.
Ingredients
3 to 4 oz. sticky rice
6 oz. Ridgecrest® Pit-Smoked Pork Burnt Ends
1 oz. Red Peppers , julienne
1 oz. onion(s), sweet, julienne
1 oz. broccoli, florets
1 oz. mushroom(s)
1 oz. Cabbage, or carrot shreds
2 oz. gochujang sauce
2 oz. Teriyaki Sauce
1/2 tbsp. sesame seeds
onion(s), green, chopped, for garnish
oil, sesame or peanut (for cooking in wok/sauté pan)
