Careme

Instructions

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1. 1.

   Place 12 ounces ground pork in a bowl, sprinkle evenly with 3/4 teaspoon fine sea salt, and refrigerate for 10 minutes while preparing the remaining ingredients.

2. 2.

   Rinse 3/4 cup dry white rice until the water is mostly clear. Combine the rice in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea 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.

3. 3.

   Prepare the seasonal vegetables and aromatics:

   • 12 ounces Napa cabbage, cored and cut into 1-inch ribbons
   • 4 ounces carrots, cut into thin matchsticks
   • 3 green onions, thinly sliced with whites and greens separated
   • 3 garlic cloves, minced
   • 1 tablespoon fresh ginger, grated

   Keep the cabbage, carrots, scallion whites, scallion greens, garlic, and ginger separated for cooking.

4. 4.

   Make the stir-fry sauce by whisking together:

   • 2 tablespoons low-sodium soy sauce
   • 2 tablespoons rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon light brown sugar
   • 2 teaspoons cornstarch
   • 1/3 cup water

   Whisk until the cornstarch is fully dissolved.

5. 5.

   Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral cooking oil and the seasoned pork. Stir-fry, breaking it into small crumbles, for 4 to 5 minutes, until browned and cooked to 160°F. Transfer the pork to a clean plate.

6. 6.

   Add 1 tablespoon neutral cooking oil to the skillet. Stir-fry the prepared carrots for 2 minutes, then add the prepared cabbage and cook for 3 to 4 minutes, tossing frequently, until wilted but still slightly crisp.

7. 7.

   Add the prepared scallion whites, garlic, and ginger. Stir-fry for 30 seconds, until fragrant. Return the cooked pork to the skillet, whisk the stir-fry sauce once more, and pour it in. Toss for 1 to 2 minutes, until glossy and lightly thickened.

8. 8.

   Fluff the rested rice. Divide it between two bowls, spoon the pork and Napa cabbage stir-fry over the top, and finish with the prepared scallion greens.

Want more detail? See the temperature guide.