Sticky Ginger Rice Bowls with Pickled Veg and Mango
Ingredients
- 1/4 1/4 Fusia Soy Sauce
- 23 Specially Selected Raw Honey – tablespoons
- 2 tablespoons 2 tablespoons vinegar
- 1 garlic clove
- 1 fresh ginger one -inch knob of
- 1 tablespoon 1 tablespoon sambal oelekFusia Sriracha or (more or less to taste for some heat)
- 1 1/2 1 1/2 white or jasmine rice uncooked
- 2 carrots , shredded
- 1 cucumber large , halved and sliced
- rice vinegaroilsaltsugar just a lil bit of , , , and
- 16 Earth Grown Vegan Meatless Meatballs one -ounce bag
- 1 mango large , peeled and cubed
- cilantro for topping
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Instructions
- Make the rice: Cook rice according to package directions.
- Blend the sauce: Blend all sauce ingredients in a blender or food processor until smooth.
- Make the pickled veg: Toss your veggies with enough vinegar and oil to just barely coat. Season with salt and sugar. Voila – it’s a very low-key pickled vegetable salad.
- Cook the meatballs: Heat a large skillet over medium high heat. Add meatballs and most of the sauce. Sauté for 5-8 minutes, shaking the pan to move them around and coat them in sticky sauce until they are cooked through. (You can also cover the pan with a lid to speed up the cook time for the meatballs.)
- Assemble: Serve meatballs over rice with a scoop of the pickled veggies, mango, and a handful of cilantro. Spoon a little bit of extra sauce over the top. SO GOOD.
Source
Original recipe: View Original