Careme

Instructions

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

1. 1.

   Gently mix 8 oz ground pork with 1/2 teaspoon Diamond Crystal kosher salt. Set aside while starting the rice; this light presalting leaves room for the salty stir-fry sauce.

2. 2.

   Rinse 3/4 cup dry jasmine rice and drain. Put it in a small saucepan with 1 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 10 minutes.

3. 3.

   While the rice cooks, trim 1 lb zucchini and cut into 1/2-inch-thick half-moons. Peel and mince 3 garlic cloves. Pick the leaves from 0.5 oz Thai basil, discarding tough stems, and cut 1 lime into wedges.

4. 4.

   Make the stir-fry sauce by mixing 2 teaspoons soy sauce, 1 teaspoon fish sauce and 1 teaspoon sugar with 1 tablespoon water until the sugar dissolves.

5. 5.

   Heat a large, preferably 12-inch skillet over medium-high heat. Add 2 teaspoons neutral cooking oil and the zucchini. Spread into a broad layer and cook for 6–8 minutes, turning occasionally, until browned and just tender. Toss with 1 teaspoon Diamond Crystal kosher salt and transfer to a plate.

6. 6.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet, followed by the seasoned pork. Cook for 4–5 minutes, breaking it into small crumbles and allowing it to brown. Add the prepared garlic and 1/4 teaspoon crushed red pepper flakes; stir-fry for 30 seconds.

7. 7.

   Pour in the stir-fry sauce and return the zucchini to the skillet. Toss over high heat for 1–2 minutes, until the sauce lightly coats everything and the pork reaches 160°F. Turn off the heat and fold in the prepared Thai basil just until wilted.

8. 8.

   Fluff the rested rice and divide between two bowls. Spoon the pork and zucchini alongside, drizzle over any skillet juices and serve with the lime wedges for squeezing.

Want more detail? See the temperature guide.