Careme

Instructions

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

1. 1.

   Rinse 1/2 cup dry jasmine rice and drain. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Gently mix 12 oz ground pork with 1/4 teaspoon fine table salt. Set aside while you prepare the vegetables; the modest presalting leaves room for the salty sauces.

3. 3.

   Trim 12 oz green beans and cut into 1-inch pieces. Peel and finely chop 3 garlic cloves. Pick the leaves and tender tips from 0.5 oz Thai basil, discarding tough stems; keep the basil separate.

4. 4.

   Stir together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 2 teaspoons fish sauce
   • 1 teaspoon brown sugar
   • 1/4 teaspoon crushed red pepper flakes
   • 2 tablespoons water
5. 5.

   Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral cooking oil and the prepared green beans. Stir-fry for 3 minutes, then add 3 tablespoons water. Cover and steam for 3 minutes, until bright green and nearly tender. Uncover, let excess water evaporate and transfer the beans to a plate.

6. 6.

   Add the seasoned pork to the same skillet. Spread it out and let it brown undisturbed for 2 minutes, then break it into small crumbles and stir-fry for 3–4 minutes. Add the chopped garlic and cook, stirring, for 30 seconds.

7. 7.

   Return the beans to the skillet and pour in the sauce. Toss over medium-high heat for 1–2 minutes, until the sauce lightly coats everything, the beans are crisp-tender and the pork reaches 160°F. Turn off the heat and fold in the Thai basil just until wilted.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the pork and green bean stir-fry alongside, letting the glossy sauce run into the rice, and serve immediately.

Want more detail? See the temperature guide.