Careme

Instructions

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1. 1.

   Rinse 3/4 cup uncooked long-grain white rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Remove the tough core from 1 pound green cabbage and cut the leaves into 1/2-inch-wide strips. Thinly slice 4 ounces yellow onion. Scrub 3 ounces carrot and cut into thin matchsticks. Mince 3 cloves garlic.

3. 3.

   Season 8 ounces ground pork with 1/4 teaspoon fine sea salt, using a light hand because the sauces will add more salt. Heat 2 teaspoons neutral cooking oil in a large, deep skillet over medium-high heat. Add the seasoned pork and cook for 5–6 minutes, breaking it into small crumbles, until lightly browned.

4. 4.

   Add the prepared onion and carrot to the pork. Stir-fry for 3 minutes, then add the prepared garlic and cook for 30 seconds.

5. 5.

   Add the prepared cabbage in two batches, tossing until it fits in the skillet. Add the following seasonings:

   • 2 teaspoons soy sauce
   • 1 teaspoon fish sauce
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Pour in 3 tablespoons water and stir-fry for 2 minutes. Cover and cook for 3 minutes, then uncover and toss for 1–2 minutes, until the cabbage is tender-crisp and the pork reaches 160°F. Keep a little savory cooking liquid in the pan to spoon over the rice.

6. 6.

   Fluff the rice and divide between two shallow bowls. Spoon the pork-cabbage stir-fry and its juices alongside, keeping the carrot and cabbage visible on top.

Want more detail? See the temperature guide.