Careme

Instructions

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1. 1.

   Trim 1 pound organic eggplant and cut into 3/4-inch cubes. Mince 4 garlic cloves. Grate enough fresh ginger to measure 1 tablespoon. Thinly slice 2 green onions, keeping the whites and greens separate.

2. 2.

   Gently mix 8 ounces ground pork with 1 teaspoon Diamond Crystal kosher salt. Set aside while preparing the rice and sauce.

3. 3.

   Rinse 1/2 cup dry jasmine rice and place in a small saucepan with 3/4 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Prepare the stir-fry during this time.

4. 4.

   Whisk together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1/2 teaspoon crushed red pepper flakes
   • 1 teaspoon cornstarch
   • 1/3 cup water
5. 5.

   Heat 1 tablespoon neutral oil in a large, deep skillet over medium-high heat. Add the prepared eggplant and 3/4 teaspoon Diamond Crystal kosher salt. Cook, turning occasionally, for 4 minutes. Add 1/4 cup water, cover, and cook for 5–7 minutes, until tender. Uncover and cook for 1–2 minutes to evaporate excess water, then transfer the eggplant to a plate.

6. 6.

   Add 1 tablespoon neutral oil to the skillet. Add the seasoned pork and cook over medium-high heat for 4–5 minutes, breaking it into small crumbles, until browned and the pork reaches 160°F. Add the prepared garlic, ginger, and green onion whites; stir-fry for 30 seconds.

7. 7.

   Return the cooked eggplant to the skillet. Whisk the sauce again, pour it in, and toss gently for 1–2 minutes, until glossy and lightly thickened.

8. 8.

   Fluff the rice and divide between two shallow bowls. Spoon the pork and eggplant alongside it, scatter the prepared green onion greens over the top, and serve.

Want more detail? See the temperature guide.