Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
This was a fun challenge. I kept putting off doing it though because I had too many ideas and couldn't commit! Everything from parmesan tuilles to potato cups to bacon bowls came to mind. I saw many great and creative successes from my fellow Daring Cooks, so I guess I'll just have to keep exploring this idea and try out some different containers :)
I ended up making bowls out of rice and filling them with a pork and asparagus stir-fry. I really loved the way the bowls came out. The outside of the rice cooked up a little toasty and nutty while the inside was still soft and slightly sticky, so it added a nice textural contrast to the dish. Any stir-fry would be great, but with spring veggies popping up everywhere this tasted just right.
Pork and Asparagus Stir-Fry
(adapted from Bon Appetit)
2 Tbsp soy sauce, divided
2 Tbsp soy sauce, divided
1 Tbsp Chinese rice wine or dry sherry
2 tsp cornstarch
1 lb ground pork
3 tsp sesame oil, divided
1 bunch asparagus, trimmed and cut into 1 inch pieces
1 red jalapeno, minced
1 Tbsp peeled minced ginger
2 Tbsp oyster sauce
1 tsp honey
1 Tbsp orange juice
2 green onions thinly sliced
1. In a medium bowl, whisk together 1 Tbsp soy sauce, wine and cornstarch until combined. Add the pork and mix gently to incorporate.
2. Heat 2 tsp oil in a wok or large skillet over high heat. Add the asparagus, jalapeno and ginger and cook, stirring frequently, until the asparagus is softening but still crispy, about 3 minutes. Transfer to a small bowl.
3. Add the remaining 1 tsp oil to the pan. Add the pork mixture and cook until browned, breaking up the meat into chunks, about 2 minutes. Add the asparagus back to the pan as well as the remaining 1 Tbsp soy sauce, oyster sauce, honey and orange juice. Cook until the pork is no longer pink, about 2 minutes. Remove from heat and mix in the green onions.
2 cups cooked rice, lukewarm (I used sushi rice)
1 tsp sriracha
1 small egg white
1. Preheat oven to 350F. In a medium bowl mix the rice, sriracha and salt to taste. Gently mix in the egg white until it is well incorporated.
2. Generously spray a jumbo muffin tin with cooking spray (even if it's non-stick!). Add 1/2 a cup of the rice mixture to 4 of the muffin cups and pack it down onto the bottom and up the sides of the tin. Bake for about 20 minutes, or until the rice begins to brown lightly.
3. Allow to cool in the tins for 5 minutes. Gently remove the rice bowls onto plates and fill with the stir-fry!