One-Pan Oriental Dinner is a preparation that reflects the rich culinary tradition of Asia, particularly from countries like China and Japan, where dishes combine various ingredients in a single vessel. This type of recipe originated as a practical and nutritious way to feed families, making the most of local ingredients and culinary techniques like stir-frying and steaming.
In Latin America, this type of dish is often simply known as "oriental stir-fry" or "oriental one-pot dish," although the names vary depending on the country and the influence of the local Asian community. For example, in Mexico, it is common to find it referred to as "oriental wok" or "stir-fry with rice." The versatility of this recipe allows each region to adapt the ingredients according to their availability, while maintaining the spirit of a balanced and flavorful dish.
How to Prepare a One-Pan Oriental Dinner
To begin, lightly grease the wok or pan to prevent the ingredients from sticking and to facilitate cooking.
Add the ground pork and sauté until the meat is no longer pink, ensuring it is fully cooked.
Incorporate the bok choy, carrots, onion, mushrooms, water chestnuts, and fresh ginger, mixing all the flavors as you combine these fresh ingredients.
Sauté the mixture for 2 minutes so that the vegetables retain their texture and aroma.
Mix in the soy sauce and then add the short-grain rice, integrating all the elements well.
Gently stir so that the rice does not break apart and absorbs the sauce well.
Pour in the chicken broth to add juiciness and flavor, covering the wok or pan well.
Simmer for 20 to 25 minutes until the liquid is almost absorbed, allowing the rice to cook to the right point.
Add the zucchini and asparagus to bring freshness and a crunchy texture to the dish.
Continue cooking for approximately 5 more minutes, allowing the vegetables to cook without losing their color.
Season with salt and pepper to taste, adjusting the final flavor.
Serve the dinner garnished with green onions to add a fresh and aromatic touch.
