Careme

Instructions

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1. 1.

   Thinly slice 12 oz pork tenderloin across the grain. Toss with 3/4 teaspoon Morton kosher salt and set aside while preparing the vegetables.

2. 2.

   Thinly shred 12 oz green cabbage and cut 4 oz carrots into matchsticks. Slice 2 green onions for garnish, mince 2 garlic cloves, and grate 1 tablespoon fresh ginger.

3. 3.

   Stir 2 tablespoons water with the sauce ingredients:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1/4 teaspoon crushed red pepper flakes
4. 4.

   Rinse 4 oz dry long-grain white rice. Put it in a saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and simmer on low for 16–18 minutes; turn off the heat and leave covered for 5 minutes.

5. 5.

   While the rice cooks, heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Spread the pork in one layer and sear for 2–3 minutes, turning once. Transfer to a plate; it will finish cooking later.

6. 6.

   Add 2 teaspoons neutral cooking oil to the skillet. Add the cabbage, carrots, and 1/2 teaspoon Morton kosher salt; stir-fry for 4–5 minutes, until lightly browned but still crisp. Add the garlic and ginger and stir for 30 seconds.

7. 7.

   Pour in the sauce and return the pork and any juices to the skillet. Toss for 1–2 minutes, until the thin pork slices are cooked through and no longer pink.

8. 8.

   Fluff the rice and divide it between two bowls. Spoon the pork and cabbage stir-fry over it and scatter the green onions on top.

Want more detail? See the temperature guide.