Careme

Instructions

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

1. 1.

   Rinse 3/4 cup dry long-grain white rice and drain. Place in a small saucepan with 1 1/4 cups water and 1/4 teaspoon table salt. Bring to a boil, cover and reduce the heat to low. Cook for 18 minutes, then remove from the heat and leave covered for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Trim any silverskin from 12 oz pork tenderloin. Cut lengthwise into two strips, then slice across the grain 1/4 inch thick. Toss in a bowl with:

   • 1/4 teaspoon table salt
   • 1 tablespoon soy sauce
   • 1 teaspoon cornstarch

   Let the pork stand for 10 minutes while you prepare the vegetables; the soy sauce supplies part of its seasoning.

3. 3.

   Core 1 large red bell pepper, about 8 oz, and cut into 1-inch squares. Trim 8 oz zucchini and cut into 1/4-inch half-moons. Mince 2 garlic cloves and peel and finely mince enough ginger to measure 1 tablespoon, keeping the aromatics separate from the vegetables.

4. 4.

   Whisk the sauce together in a small bowl:

   • 1 tablespoon oyster sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon cornstarch
   • 1/4 teaspoon ground black pepper
   • 3 tablespoons water
5. 5.

   Heat a 12-inch skillet or wok over medium-high heat until hot. Add 2 teaspoons canola oil, then spread the seasoned pork in a thin layer. Let sear for 1 minute, then stir-fry for 2–3 minutes, until lightly browned and just short of cooked through. Transfer to a clean plate.

6. 6.

   Add 2 teaspoons canola oil to the pan. Add the prepared bell pepper and zucchini with 1/2 teaspoon table salt. Stir-fry for 3–4 minutes, until brightly colored and crisp-tender. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. 7.

   Stir the sauce again, then pour it into the pan. Return the pork and its juices and toss for 1–2 minutes, until the sauce is glossy and the pork reaches 145°F. Remove from the heat and let stand for 3 minutes.

8. 8.

   Fluff the rice and divide between two plates. Spoon the pork and vegetables alongside, coating them with the glossy pan sauce.

Want more detail? See the temperature guide.