Hoisin Pork & Spicy Rice Bowls with Mushrooms, Radishes & Marinated Cucumbers

Hoisin Pork & Spicy Rice Bowls

with Mushrooms, Radishes & Marinated Cucumbers

30 MIN
+$3.99/serving 4 Servings
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  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with pork cooked with lightly sweet hoisin sauce. Crispy marinated radishes and cucumbers provide delightful cooling contrast.
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    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
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    fresh
    ingredients
    Hoisin Pork & Spicy Rice Bowls with Mushrooms, Radishes & Marinated Cucumbers
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 tsps Gochujang
    • ¼ cup Hoisin Sauce
    • 2 Persian Cucumbers
    • 3 oz Radishes
    • ½ lb Mushrooms
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • ⅓ cup East Asian-Style Sautéed Aromatics
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the rice
    2 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine 2 cups of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the mushrooms
    3 Cook the mushrooms

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the shrimp & serve your dish
    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the hoisin sauce and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked shrimp, cooked mushrooms, and marinated vegetables (including any liquid). Garnish with the chopped peanuts. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine the sliced cucumbers and sliced radishes in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    2 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine 2 cups of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Cook the mushrooms
    3 Cook the mushrooms

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the hoisin sauce and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked shrimp, cooked mushrooms, and marinated vegetables (including any liquid). Garnish with the chopped peanuts. Enjoy!

    Cook the shrimp & serve your dish
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