Careme

Instructions

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1. 1.

   Complete the prep:

   • Rinse 3/4 cup jasmine rice until the water is nearly clear.
   • Slice 12 ounces pork tenderloin across the grain into 1/4-inch strips.
   • Halve 12 ounces zucchini lengthwise and cut it into 1/4-inch half-moons.
   • Mince 2 garlic cloves.
   • Peel and mince enough fresh ginger to measure 1 tablespoon.

   Keep each prepared component separate.

2. 2.

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

3. 3.

   While the rice cooks, make the marinated pork by tossing the sliced pork with:

   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon Shaoxing wine or dry sherry
   • 2 teaspoons cornstarch
   • 1/4 teaspoon kosher salt

   Let it marinate for 10 minutes.

4. 4.

   Make the Sichuan sauce by whisking together:

   • 1 1/2 tablespoons low-sodium soy sauce
   • 1 tablespoon Chinese black vinegar or rice vinegar
   • 1 tablespoon chili crisp
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1/3 cup water

   Set the sauce aside.

5. 5.

   Toast 1 teaspoon Sichuan peppercorns in a dry wok or large skillet over medium heat for 1 to 2 minutes, until fragrant. Transfer them to a cutting board, crush them with the bottom of a heavy pan, and reserve.

6. 6.

   Heat the wok over high heat until very hot. Add 1 tablespoon neutral cooking oil and the marinated pork in a single layer. Leave it undisturbed for 1 minute, then stir-fry for 2 to 3 minutes, until browned and at least 145°F in the thickest pieces. Transfer the pork to a clean plate.

7. 7.

   Return the wok to high heat and add 1 tablespoon neutral cooking oil. Add the prepared zucchini and stir-fry for 3 minutes, until browned but still crisp. Add the prepared garlic, prepared ginger, and crushed peppercorns; stir-fry for 30 seconds.

8. 8.

   Whisk the Sichuan sauce again and pour it into the wok. Return the cooked pork and any juices to the pan, then toss for 1 to 2 minutes, until the sauce bubbles, thickens, and coats the pork and zucchini.

9. 9.

   Divide the fluffed jasmine rice between two shallow bowls, spoon the Sichuan pork and zucchini over it, and serve immediately.