Careme

Instructions

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1. 1.

   Thinly slice 12 ounces Napa cabbage. Slice 3 green onions, keeping the white and green parts separate, and mince 2 garlic cloves.

2. 2.

   Sprinkle 12 ounces ground pork with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while you make the sauce and start the rice.

3. 3.

   Stir together the sauce ingredients:

   • 2 teaspoons low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon brown sugar
   • 1 teaspoon ground ginger

   Set the sauce aside.

4. 4.

   Put 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, and simmer over low heat for 15 minutes. Turn off the heat and leave covered for 5 minutes.

5. 5.

   Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Add the salted pork and cook for 6–8 minutes, breaking it into small pieces, until browned and 160°F. Transfer it to a plate.

6. 6.

   Add 1 teaspoon neutral oil and the sliced cabbage to the skillet. Sprinkle with 1/2 teaspoon Diamond Crystal kosher salt and stir-fry for 3 minutes. Add the sliced green onion whites and minced garlic; stir-fry for 1 minute more.

7. 7.

   Return the cooked pork to the skillet. Pour in the sauce and toss for 1 minute, until the cabbage is crisp-tender and everything is coated.

8. 8.

   Fluff the rice and divide it between 2 bowls. Spoon the pork and cabbage stir-fry over it and finish with the sliced green onion greens.

Want more detail? See the temperature guide.