Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Trim 1 medium eggplant, about 1 lb, and cut it into 1/2-inch-thick, 2-inch-long batons. Mince 3 garlic cloves and peel and mince 1/2 oz ginger. Thinly slice 2 green onions, keeping the white and green parts separate.

2. 2.

   Gently mix 8 oz ground pork with 3/4 teaspoon Diamond Crystal Salt flakes and 1 teaspoon reduced-sodium soy sauce. Set aside while starting the rice; this seasoning accounts for the salty sauces added later.

3. 3.

   Rinse 1/2 cup jasmine rice and drain. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal Salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 10 minutes while making the stir-fry.

4. 4.

   Whisk 1/3 cup water with the following to make the stir-fry sauce:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon oyster sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon cornstarch
   • 1/2 teaspoon sugar
5. 5.

   Heat 1 tablespoon neutral cooking oil in a wide, lidded 12-inch skillet over medium-high heat. Add the eggplant and cook for 4 minutes, turning occasionally, until lightly browned. Add 1/3 cup water, cover, and cook for 5–7 minutes, stirring once, until tender but not falling apart. Uncover to evaporate any pooled water, then transfer the eggplant to a plate.

6. 6.

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

7. 7.

   Return the cooked eggplant to the skillet. Whisk the stir-fry sauce again, pour it in, and toss gently for 1–2 minutes until bubbling and glossy. The soy and oyster sauces season the eggplant without additional salt.

8. 8.

   Fluff the rice and divide between two shallow bowls. Spoon the pork and eggplant alongside it, coating everything with the pan sauce, and scatter the prepared green onion tops over the bowls.

Want more detail? See the temperature guide.