Careme

Instructions

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1. 1.

   Sprinkle 12 ounces ground pork with 1½ teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while you prepare the other ingredients.

2. 2.

   Thinly slice 12 ounces green cabbage. Slice 1 bunch green onions, keeping the whites and greens separate. Mince 2 garlic cloves and grate 1 tablespoon ginger.

3. 3.

   Make the stir-fry sauce by stirring together:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • ½ teaspoon crushed Sichuan peppercorns
   • ½ teaspoon red pepper flakes

   Set the sauce aside.

4. 4.

   Bring 1 quart water to a boil with 2 tablespoons plus 1 teaspoon Diamond Crystal kosher salt. Add 4 ounces dry lo mein noodles, cook according to the package until just tender, then drain.

5. 5.

   Heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Add the seasoned pork and stir-fry for 5–6 minutes, breaking it into small pieces, until browned and cooked to 160°F. Transfer to a plate.

6. 6.

   Add 1 teaspoon neutral oil to the skillet. Stir-fry the cabbage and green onion whites with ½ teaspoon Diamond Crystal kosher salt for 3–4 minutes, until the cabbage softens but retains some crunch. Add the prepared garlic and ginger; stir-fry for 30 seconds.

7. 7.

   Return the pork to the skillet. Add the drained noodles and stir-fry sauce; toss for 1–2 minutes until glossy and heated through. Divide between two bowls and scatter the prepared green onion greens over each serving.

Want more detail? See the temperature guide.