Careme

Instructions

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1. 1.

   Shred 10 oz cabbage, cut 4 oz carrots into thin matchsticks, and thinly slice 2 green onions, separating the whites from the greens. Grate 1 tablespoon ginger and mince 2 garlic cloves.

2. 2.

   Sprinkle 1 lb ground pork with ¾ teaspoon fine table salt and set aside while you start the rice.

3. 3.

   Rinse ¾ cup jasmine rice. Put it in a saucepan with 1⅛ cups water and ¼ teaspoon fine table salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and leave covered for 5 minutes; meanwhile, make the stir-fry.

4. 4.

   Whisk together the glaze:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon honey
   • 1 teaspoon toasted sesame oil

   Set aside.

5. 5.

   Heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Add the seasoned pork, break it into bite-size pieces, and cook for 6–7 minutes, until browned and the pork reaches 160°F. Transfer to a plate.

6. 6.

   Add 1 teaspoon neutral oil to the skillet. Cook the prepared cabbage, carrots, and green onion whites with ¼ teaspoon fine table salt for about 5 minutes, tossing until the cabbage softens but retains some crunch. Add the prepared ginger and garlic; stir for 30 seconds.

7. 7.

   Return the pork to the skillet. Pour in the glaze and toss for 1–2 minutes, until it lightly coats the pork and vegetables.

8. 8.

   Fluff the rice and divide it between 2 bowls. Spoon the pork and cabbage stir-fry over it and finish with the green onion tops.

Want more detail? See the temperature guide.