Barbecued pork tenderloin with stir fried veggies drizzled with a spicy terikayi sauce served over quick and easy coconut rice.
There’s a popular fast food restaurant in Utah, Rumbi Island Grill, that sells rice bowls with your choice of meat, sauce and rice. On Pressure Cooking Today, I recently posted a quick coconut rice recipe served with Favorite Family Recipes’ popular copycat recipe for Rumbi Rice Bowls with Spicy Hawaiian Teriyaki Sauce. My family enjoyed it so much that a week later, I decided to create a pork version with leftover barbecued pork tenderloin and my garden veggies that needed to be used.
The pork version was just a delicious as the chicken version, so feel free to use whatever meat and veggies you’ve got hanging around. I also changed up the sauce a little bit. I wanted it a little bit thicker and cooked it in the microwave instead of on the stove top. I cooked it in my glass measuring cup with a spout, so I could just served it in the cup.
Be sure and cut the veggies in to similar size pieces so that they all cook at the same time. This is a quick and easy summer time meal that won’t heat up your house.
Pork Teriyaki Rice Bowl (Rumbi Bowls)
- 1 cup Mr. Yoshida’s teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon fresh ginger
- 1/4 teaspoon salt
- 1 teaspoon brown sugar
- 2 tablespoons cornstarch
- 3 tablespoon cold water
- 1 tablespoon vegetable oil
- 4 carrots, peeled and grated
- 1 small crookneck squash, chopped into small cubes
- 1 small zucchini, chopped into small cubes
- 1 cup chopped broccoli florets
- 1 can (14 oz.) bean sprouts
- 1 grilled pork tenderloin, cut into small cubes
Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil. In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occasionally, until sauce thickens.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1-2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.
Serve over coconut rice drizzled with the prepared teriyaki sauce.