Careme

Instructions

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1. 1.

   Break 16 ounces ground pork into bite-size clumps and season with 1/4 teaspoon kosher salt. Cut 12 ounces zucchini into 1/2-inch half-moons, finely chop 3 garlic cloves, and chop 1/4 cup cilantro leaves and tender stems.

2. 2.

   Make the stir-fry sauce by combining:

   • 1 1/2 tablespoons fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons brown sugar
   • 1 tablespoon juice squeezed from 1 lime
   • 1/2 teaspoon crushed red pepper flakes

   Stir until the sugar mostly dissolves.

3. 3.

   Combine 3/4 cup jasmine rice, 1 1/4 cups water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

4. 4.

   While the rice cooks, heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the seasoned pork in one layer and leave it undisturbed for 2 minutes. Stir-fry for another 4 to 5 minutes, breaking up larger pieces, until browned and cooked to 160°F. Transfer the pork to a plate.

5. 5.

   Add the prepared zucchini to the hot skillet and stir-fry for 3 to 4 minutes until browned but still crisp-tender. Add the prepared garlic and cook for 30 seconds.

6. 6.

   Return the cooked pork to the skillet, pour in the stir-fry sauce, and toss over high heat for 1 to 2 minutes until the pork and zucchini are glossy. Remove from the heat and fold in the prepared cilantro.

7. 7.

   Divide the fluffed rice between two shallow bowls and spoon the pork-zucchini stir-fry over it, including the pan sauce.

Want more detail? See the temperature guide.