Careme

Instructions

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1. 1.

   Thinly slice 12 oz green cabbage, discarding the tough core. Peel 4 oz carrots and cut into thin matchsticks. Finely grate enough ginger to measure 1 tablespoon, and mince 2 garlic cloves.

2. 2.

   Gently mix 8 oz ground pork with 1/4 teaspoon fine sea salt. Let it stand while you start the rice; the soy sauce added later supplies the rest of the pork’s seasoning.

3. 3.

   Rinse 3/4 cup dry jasmine rice until the water runs mostly clear. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and leave covered for 10 minutes, then fluff. Prepare the toppings while the rice cooks and rests.

4. 4.

   Combine 1 tablespoon reduced-sodium soy sauce, 2 teaspoons unseasoned rice vinegar, 1 teaspoon sugar, and 2 tablespoons water in a small bowl to make the savory sauce.

5. 5.

   Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the prepared cabbage and carrots with 3/4 teaspoon fine sea salt. Stir-fry for 6–8 minutes, until lightly browned and tender-crisp. Transfer the vegetables to a bowl and cover loosely.

6. 6.

   Heat 1 teaspoon neutral cooking oil in the same skillet over medium-high heat. Add the seasoned pork and cook for 5–6 minutes, breaking it into small crumbles. Add the prepared ginger and garlic and stir for 30 seconds. Add the savory sauce and simmer for 1–2 minutes, until it lightly coats the pork and the pork reaches 160°F.

7. 7.

   Divide the rice between two bowls. Arrange the cabbage and carrots on one side and spoon the ginger pork and its skillet juices over the other side. Serve hot.

Want more detail? See the temperature guide.