Careme

Instructions

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

1. 1.

   Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1/3 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. 2.

   While the rice cooks, slice 12 ounces teriyaki-seasoned pork filet across the grain into 1/4-inch-thick, bite-size strips. Toss with 1 teaspoon cornstarch; do not add salt because the pork is already seasoned and the finishing sauce contains soy sauce.

3. 3.

   Separate the stems and leaves from 12 ounces bok choy. Cut the stems crosswise into 1-inch pieces and roughly chop the leaves.

4. 4.

   Make the finishing sauce by combining:

   • 1 tablespoon finely grated fresh ginger
   • 2 minced garlic cloves
   • 2 tablespoons water
   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon toasted sesame oil

   Set the sauce beside the stove.

5. 5.

   Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral cooking oil, followed by the pork in a single layer. Stir-fry for 4 to 5 minutes, until browned, opaque throughout, and cooked through. Transfer the pork to a clean plate.

6. 6.

   Return the skillet to high heat and add 1 tablespoon neutral cooking oil. Add the bok choy stems and stir-fry for 2 minutes. Add the bok choy leaves and stir-fry for 1 minute, until wilted but still bright green.

7. 7.

   Pour in the finishing sauce and cook for 30 seconds. Return the pork and any accumulated juices to the skillet; toss for 1 to 2 minutes, until the pork and bok choy are evenly coated in a glossy sauce.

8. 8.

   Fluff the rice and divide it between two shallow bowls. Spoon the teriyaki pork and bok choy stir-fry over the rice and serve immediately.

Want more detail? See the temperature guide.