This week I had some leftover ground turkey that needed to be used stat! I had planned to make these bowls last week but you know, life happened. I go to either the gym or zumba almost every single night and I either rush to get something cooked before I leave so that the hubs can eat when he gets home, or I make something quickly when I get home from the gym. Either way the common theme is quick and easy. When I get home from working out, I am tired and gross so I don’t want to slave away in the kitchen.
Bowl meals are great for people in a hurry. Everything goes in one dish so there is less to clean up after. They are also easy to customize. So if you have any picky people in your home, things can be left off of their bowls.
I saw this recipe on Budget Bytes. I really enjoy her recipes because they tend to be simple, quick, easy, and cheap! She breaks everything down by how much each ingredient costs per serving of the recipe. So if you are watching your wallet, its a great blog to follow.
We all know by now that I love Asian and Mexican flavors so this dish was a hit! Hoisin, if you are unfamiliar with it, is kind of an Asian BBQ sauce. It is both sweet and savory. The sriracha tones down the sweetness by adding some heat to the dish. I didn’t think the peanut sauce was very spicy so I added an extra couple of teaspoons of sriracha. You can customize it however you like.
- ¼ cup natural-style peanut butter $0.36
- 1 Tbsp sriracha $0.09
- 1 tsp soy sauce $0.02
- 1 tsp grated fresh ginger $0.10
- 1 tsp brown sugar $0.10
- 3 Tbsp hot water $0.00
- ½ Tbsp neutral cooking oil** $0.02
- 2 cloves garlic $0.16
- 1 tsp grated fresh ginger $0.10
- ½ lb. ground pork, chicken, or turkey $3.00
- 8oz. button mushrooms $1.89
- 1 large carrot $0.12
- 1 red bell pepper $1.50
- ⅓ cup hoisin sauce $0.84
- 1 Tbsp soy sauce $0.05
- 1 tsp toasted sesame oil $0.11
- 4 cups cooked rice $0.88
- ¼ cup peanuts, chopped $0.19
- 2-3 green onions, sliced $0.25
- Mix the spicy peanut sauce first to allow the flavors time to blend. In a small bowl, combine the peanut butter, sriracha, soy sauce, brown sugar, and grated fresh ginger (use a small holed-cheese grater to grate about 1 tsp). Stir in one tablespoon of hot water at a time until the sauce is thin enough to drizzle. Set the sauce aside.
- Mince the garlic and grate another teaspoon of fresh ginger. Heat the cooking oil in a large skillet over medium flame. Add the garlic and ginger to the hot skillet and sauté for about one minute, or just until the garlic is softened. Add the pork and continue to sauté until the pork is cooked through and crumbled (about five minutes).
- While the pork is cooking, rinse the mushrooms then chop them into small pieces. Once the pork is cooked through, add the chopped mushrooms and continue to sauté until the mushrooms have wilted and released all their moisture (about five minutes).
- While the mushrooms are cooking, peel the carrot then shred it using a large-holed cheese grater. Finely dice the red bell pepper. Once the mushrooms have cooked down, add the shredded carrot, diced bell pepper, hoisin sauce, toasted sesame oil, and soy sauce to the skillet. Stir and cook until everything is coated in sauce and heated through. (The amount of soy sauce needed may vary depending on the brand of hoisin sauce used. Start with ½ Tbsp and add more to taste).
- To build the bowls, start with one cup cooked rice, then add ¾-1 cup of the meat and vegetable mixture. Sprinkle a few sliced green onions on top, then drizzle 1-2 Tbsp of the spicy peanut sauce over everything. Finish with about 1 Tbsp of the chopped peanuts.