Pampanga Pow Bowl
Chef
Joseph Moreno
Hospital
Stanford Health Care
Prep time
3 hours
Cook time
1 hour
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
10 pieces hen-of-the-woods tocino
5 cups daikon and carrot salad
10 cups garlic almond fried rice
5 cups edamame
2½ cups sweet-savory sauce
½ cup plus 2 tablespoons chili crunch
2½ cups jasmine rice
3⅓ cups water
¾ cup plus 1 tablespoon fresh garlic, chopped
1 yellow onion, diced
¾ cup plus 1 tablespoon sliced almonds
⅔ cup canola oil
1 tablespoon kosher salt
1 tablespoon black pepper
3 large carrots
3 medium daikon radishes
3 tablespoons granulated sugar
6 tablespoons kosher salt
2 tablespoons plus 2 teaspoons sesame oil
1¼ cups rice vinegar
1⅔ cups light soy sauce
1 cup plus 1 tablespoon rice vinegar
¼ cup plus 1 tablespoon water
¾ cup plus 1 tablespoon granulated sugar
¾ cup plus 1 tablespoon shallots, minced
1 cup plus 1 tablespoon fresh garlic, minced
1 cup plus 1 tablespoon cornstarch
3½ shallots, sliced
¾ cup plus 1 tablespoon fresh garlic, minced
1 bunch green onions, sliced thin
5 cups canola oil
3 tablespoons plus 1 teaspoon smoked paprika
1 tablespoon plus 1 teaspoon black pepper
3 tablespoons plus 1 teaspoon light soy sauce
1 tablespoon plus 1 teaspoon kosher salt
3 tablespoons plus 1 teaspoon white sesame seeds
¼ cup plus 1 tablespoon crushed red pepper
5 cups daikon and carrot salad
10 cups garlic almond fried rice
5 cups edamame
2½ cups sweet-savory sauce
½ cup plus 2 tablespoons chili crunch
2½ cups jasmine rice
3⅓ cups water
¾ cup plus 1 tablespoon fresh garlic, chopped
1 yellow onion, diced
¾ cup plus 1 tablespoon sliced almonds
⅔ cup canola oil
1 tablespoon kosher salt
1 tablespoon black pepper
3 large carrots
3 medium daikon radishes
3 tablespoons granulated sugar
6 tablespoons kosher salt
2 tablespoons plus 2 teaspoons sesame oil
1¼ cups rice vinegar
1⅔ cups light soy sauce
1 cup plus 1 tablespoon rice vinegar
¼ cup plus 1 tablespoon water
¾ cup plus 1 tablespoon granulated sugar
¾ cup plus 1 tablespoon shallots, minced
1 cup plus 1 tablespoon fresh garlic, minced
1 cup plus 1 tablespoon cornstarch
3½ shallots, sliced
¾ cup plus 1 tablespoon fresh garlic, minced
1 bunch green onions, sliced thin
5 cups canola oil
3 tablespoons plus 1 teaspoon smoked paprika
1 tablespoon plus 1 teaspoon black pepper
3 tablespoons plus 1 teaspoon light soy sauce
1 tablespoon plus 1 teaspoon kosher salt
3 tablespoons plus 1 teaspoon white sesame seeds
¼ cup plus 1 tablespoon crushed red pepper
preparation
Instructions
1. Prepare all components including garlic almond fried rice, daikon carrot salad, sweet savory sauce, and chili crunch.
2. Cook rice with water, cool, and refrigerate uncovered. Toast almonds at 350°F for 10 minutes.
3. Heat oil in a wok and sauté onion and garlic briefly, then add cooled rice and cook until heated through. Stir in toasted almonds and keep warm.
4. For daikon carrot salad, cut carrots and daikon into thin matchsticks. Mix sugar, salt, sesame oil, and vinegar and toss with vegetables. Refrigerate at least 30 minutes.
5. Prepare sweet savory sauce by combining soy sauce, vinegar, shallots, garlic, and sugar in a pot and bringing to a boil. Add cornstarch slurry and cook until thickened.
6. Prepare chili crunch by frying shallots, green onions, and garlic in oil until crisp. Combine with spices, sesame seeds, and soy sauce, then pour hot oil over spice mixture and stir.
7. Assemble bowls with garlic almond fried rice, daikon carrot salad, grilled hen-of-the-woods mushroom tocino, edamame, sweet savory sauce, and chili crunch.
2. Cook rice with water, cool, and refrigerate uncovered. Toast almonds at 350°F for 10 minutes.
3. Heat oil in a wok and sauté onion and garlic briefly, then add cooled rice and cook until heated through. Stir in toasted almonds and keep warm.
4. For daikon carrot salad, cut carrots and daikon into thin matchsticks. Mix sugar, salt, sesame oil, and vinegar and toss with vegetables. Refrigerate at least 30 minutes.
5. Prepare sweet savory sauce by combining soy sauce, vinegar, shallots, garlic, and sugar in a pot and bringing to a boil. Add cornstarch slurry and cook until thickened.
6. Prepare chili crunch by frying shallots, green onions, and garlic in oil until crisp. Combine with spices, sesame seeds, and soy sauce, then pour hot oil over spice mixture and stir.
7. Assemble bowls with garlic almond fried rice, daikon carrot salad, grilled hen-of-the-woods mushroom tocino, edamame, sweet savory sauce, and chili crunch.
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