Careme

Instructions

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1. 1.

   Toss 8 ounces ground pork with 1 teaspoon Diamond Crystal kosher salt. Let it stand for 15 minutes while you prepare the vegetables, sauce, and rice.

2. 2.

   Prepare the eggplant and aromatics:

   • Cut 1 medium eggplant into 1-inch cubes; toss it with 1 teaspoon Diamond Crystal kosher salt and let stand for 10 minutes.
   • Thinly slice 2 green onions, separating the white and green parts.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon peeled ginger.

   Combine the scallion whites, garlic, and ginger as the aromatics; reserve the scallion greens for plating. Pat the salted eggplant dry.

3. 3.

   Rinse 2/3 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 1 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

4. 4.

   Whisk together the stir-fry sauce:

   • 1 tablespoon doubanjiang chile bean paste
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon Chinkiang black vinegar
   • 2 teaspoons granulated sugar
   • 1 teaspoon cornstarch
   • 1/2 teaspoon ground Sichuan peppercorns
   • 1 teaspoon toasted sesame oil
   • 1/3 cup water

   Set the sauce aside.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Add the salted eggplant and stir-fry for 7 to 9 minutes, until browned and tender but still holding its shape. Transfer it to a plate.

6. 6.

   Add 1 tablespoon neutral cooking oil to the skillet. Crumble in the seasoned pork and stir-fry for 3 minutes. Add the aromatics and cook for 1 minute, then return the eggplant to the skillet.

7. 7.

   Stir the prepared sauce once more, pour it into the skillet, and toss for 2 to 3 minutes until glossy and thickened and the pork reaches 160°F. Remove from the heat.

8. 8.

   Fluff the rice and divide it between two shallow bowls. Spoon the Sichuan pork and eggplant over the rice, scatter with the reserved scallion greens, and serve immediately.

Want more detail? See the temperature guide.