The New York import lasted just under a year in Pittsburgh’s North Side.
My husband planted garlic for the first time last fall, and lo and behold, he actually harvested a fairly nice crop earlier this month. Or, as he proudly puts it, “The McKay house will officially be vampire-free this year.”
One of the first dishes I made with the deep-purple cloves was this spicy, garlicky rice bowl. It’s ridiculously easy to pull together, and it’s a terrific platform for a colorful mix of fresh vegetables. The crowning glory is jammy-yolked six-minute eggs, which adds a velvety texture.
I used ground pork, but you could easily cubed pork loin, for a chunkier dish, or ground chicken.
1 tablespoon vegetable oil
1 shallot, chopped
4 garlic cloves, finely chopped
1 or 2 dried chilies (such as chili de árbol), or more to taste
1 pound ground pork
1 tablespoon soy sauce
Pinch of sugar
1 cup low-sodium chicken broth
2 teaspoons unseasoned rice vinegar
For rice bowl
2 large carrots
2 large cucumbers
2 cups prepared rice
Juice of 1 whole lime
½ cup cilantro roughly chopped
2 cups spinach
Black sesame seeds for garnish
Prepare pork: Heat oil in a medium skillet over medium-high. Cook shallot, garlic and chili, stirring often until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes.
Add soy sauce and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12 to 18 minutes.
Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed. Set aside while you prepare bowl.
For bowl: Begin boiling a small pot of water for eggs.
Peel carrot and cut into ribbons. Thinly slice cucumber.
Add eggs to boiling water. Boil for 6 minutes. Remove from heat and run under cold water to stop cooking. Peel.
Re-heat rice in the microwave for 90 seconds. Add lime juice and cilantro. Mix well.
To assemble the bowls, add ½ cup rice to the bottom of a serving bowl. Add ½ cup spinach, carrots and cucumbers. Top with a quarter of the pork mixture and one whole egg, sliced in half (it will be very soft). Garnish with sesame seeds..
— Adapted from Bon Appetit
Gretchen McKay: firstname.lastname@example.org, 412-263-1419 or on Twitter @gtmckay.