Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry brown rice. Combine it in a small saucepan with 1 1/2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Prepare the vegetables and aromatics, keeping each separate:

   • 1 lb green cabbage: remove the core, tear the leaves into roughly 2-inch pieces and dry well.
   • 4 oz yellow onion: peel and cut into thin wedges.
   • 1 tablespoon fresh ginger: mince finely.
   • 2 garlic cloves: peel and mince.

   Set beside the stove.

3. 3.

   Gently mix 8 oz ground pork with 1/2 teaspoon fine sea salt. Refrigerate until ready to cook.

4. 4.

   Mix the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. 5.

   About 15 minutes before the rice finishes cooking, toast 1 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 30–60 seconds, until fragrant. Transfer to a mortar or cutting board and crush finely. Break 2 small dried red chiles in half, shaking out the seeds for gentler heat.

6. 6.

   Heat 1 teaspoon canola oil in the skillet over medium-high heat. Add the seasoned pork, press into a thin layer and leave undisturbed for 2 minutes. Break into small crumbles and cook for another 3–4 minutes, until browned and cooked to 160°F. Transfer to a clean bowl, leaving the drippings in the skillet.

7. 7.

   Add the remaining 1 teaspoon canola oil to the skillet. Add the prepared onion and stir-fry for 2 minutes. Add the prepared cabbage and the remaining 1/4 teaspoon fine sea salt. Stir-fry for 5–7 minutes, allowing brief contact with the hot pan between tosses, until browned at the edges but still crisp-tender.

8. 8.

   Push the vegetables aside. Add the prepared ginger, garlic and dried chiles to the exposed pan and stir for 30 seconds. Return the cooked pork, then add the sauce and crushed Sichuan peppercorns. Toss everything together for 1–2 minutes, until glossy and hot.

9. 9.

   Fluff the brown rice and divide between two shallow bowls. Spoon the pork-and-cabbage stir-fry alongside, including the skillet juices, and serve.

Want more detail? See the temperature guide.