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)
