You can't help but devour this addictive dish; once you sit down and start eating, it’s gone before you know it! You can substitute ground beef or turkey for the pork.
|1 tablespoon vegetable oil||1 tablespoon minced garlic|
|1 green bell pepper, cut into 1/4-inch strips||2 tablespoons fresh lime juice|
|1 red bell pepper, cut into 1/4-inch strips||2 tablespoons Asian fish sauce (nam pla or nuoc mam)|
|1/4 pound shiitake mushrooms, tough stems removed, caps cut into 1/4-inch strips||2 tablespoons sugar|
|1 pound ground pork||1/4 teaspoon cayenne pepper|
|3/4 cup short-grain rice (arborio)||2 scallions, chopped for garnish|
|1 3/4 cups chicken stock or broth||4 radishes, sliced thin for garnish|
|1/4 cup soy sauce||1 tablespoon ginger, minced|
|1 1/2 teaspoons kosher salt|
In a large nonstick saute pan, heat the oil over medium heat. Add the bell peppers and mushrooms and cook, stirring occasionally, until just tender and slightly brown, about 5 minutes. Add the pork, stirring until no longer pink, about 5 more minutes. Add the rice, broth, soy sauce and salt. Bring to a simmer, cover, reduce heat to low and cook until the rice is tender, about 20 minutes.
Meanwhile, combine the garlic, ginger, lime juice, fish sauce, sugar and cayenne in a small bowl and stir until the sugar is dissolved. Set aside.
Remove the pork dish from the heat, add the garlic-ginger mixture and stir well. Serve in individual bowls and top with chopped scallions and radishes.
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