Bahn Mi Bowl

Another winner from Skinny Taste! I love the bowl – easy one dish meal packed with lots of flavor!

1 lb pork tenderloin
1/4 tsp salt
1/8 tsp pepper
3 cloves crushed garlic
1 jalapeno, minced
1/4 c soy sauce*
1 tbsp brown sugar

For the pickled carrot:
6 tbsp distilled white vinegar
1/4 c sugar
1/4 tsp salt
1 c shredded carrots
4 radishes, cut into matchsticks

For the bowls:
3 c cooked brown rice
1 c romaine, chopped
1 c thinly sliced English cucumbers
1 small jalapeno, thinly sliced
1/4 c cilantro leaves

Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork. Cover and cook on low for 8 hours until the pork is very tender, turning once half way through. When the pork is ready, shred the meat. Reserve the sauce.

Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.

To assemble the bowls, place 3/4 c rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 c shredded cabbage, 1/4 cbpickled carrots, 1/4 c cucumber, sliced jalapenos and cilantro.

Serves 4.

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Spicy Asian Chicken Sandwich

This is tasty lunch – the meat needs to marinade and I used quick pickled veggies from this recipe.

Ingredients:
3/4 lb cooked chicken breast, sliced 1/4 inch thick
1 TBSP soy sauce
1 TBSP fish sauce
1 TBSP mayonnaise, plus more for spreading
1 large shallot, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
Jalapeno slices
Pickled carrots, radishes
Cucumber thinly sliced
One 10-ounce baguette, split lengthwise and toasted
Sriracha, for spreading
Cilantro sprigs

In a bowl, toss the chicken with the fish, soy sauce, mayonnaise and the shallot. Cover and refrigerate for 1 hour.

Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, radish and cucumber pickles, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich.

Serves 4.