Thai One-Pot Recipe

Name: Thai One-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cooking oil; 1 green bell pepper, cut into 1/4-inch strips; 1 red bell pepper, cut into 1/4-inch strips; 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices; 1 teaspoon salt; 1 1/4 pounds lean ground pork; 3/4 cup short-grain rice; 2 1/2 cups canned low-sodium chicken broth or homemade stock; 3 tablespoons soy sauce; 1/4 teaspoon cayenne; 4 scallions including green tops, chopped; 10 radishes, cut into thin slices; 5 tablespoons chopped cilantro or fresh parsley; 2 tablespoons lime juice (from about 1 lime)

Servings: persons

1 tablespoon cooking oil
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 1/4 pounds lean ground pork
3/4 cup short-grain rice
2 1/2 cups canned low-sodium chicken broth or homemade stock
3 tablespoons soy sauce
1/4 teaspoon cayenne
4 scallions including green tops, chopped
10 radishes, cut into thin slices
5 tablespoons chopped cilantro or fresh parsley
2 tablespoons lime juice (from about 1 lime)

1
In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
2
Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
3
Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice.
4
Even Quicker: The radishes that are stirred in at the last minute add a pleasant crunch. For a similar effect without the slicing time, substitute one cup of bean sprouts.
5
Wine Recommendation: The zesty acidity and vivid citrus flavor of a dry riesling will partner the lime juice and cilantro beautifully. Pick one from Alsace, but stick with a lean, crisp style such as that from the venerable producer F. E.Trimbach.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon cooking oil, 1 green bell pepper, cut into 1/4-inch strips, 1 red bell pepper, cut into 1/4-inch strips, 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices, and more.

Yes, Thai One-Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai One-Pot

How did you like this recipe?

Frequently Asked Questions