Careme

Instructions

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1. 1.

   Season 12 oz ground pork with 3/4 tsp fine sea salt and set aside while you prep the vegetables.

2. 2.

   Prep the vegetables:

   • Thinly slice 12 oz napa cabbage.
   • Dice 1/2 medium yellow onion.
   • Cut 1 medium carrot (about 3 oz) into thin matchsticks.
   • Mince 2 garlic cloves.
   • Thinly slice 2 green onions, keeping the pale and green parts separate.

   Keep the sliced cabbage separate from the other vegetables.

3. 3.

   Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/8 tsp fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes.

4. 4.

   Stir together 2 tsp soy sauce, 1 tbsp white vinegar, and 1 tsp sugar to make the stir-fry sauce.

5. 5.

   While the rice cooks, heat a large skillet over medium-high heat. Add the seasoned pork and cook for about 6 minutes, breaking it into small pieces, until browned and the center reaches 160°F. Transfer it to a bowl.

6. 6.

   Add 2 tsp neutral cooking oil to the skillet. Cook the diced onion, carrot matchsticks, and pale green onion slices for 3 minutes, stirring often. Add the minced garlic and stir for 30 seconds.

7. 7.

   Add the sliced cabbage and 1/4 tsp fine sea salt. Stir-fry for about 4 minutes, until the cabbage is tender but retains a little crunch. Return the cooked pork to the skillet, pour in the stir-fry sauce, and toss for 1–2 minutes until hot.

8. 8.

   Fluff the rice and divide it between two bowls. Spoon the pork and cabbage stir-fry alongside it and finish with the green onion tops.

Want more detail? See the temperature guide.