Careme

Instructions

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1. 1.

   Cut 1 pound Organic Eggplant into 3/4-inch cubes. Thinly slice 2 Green Onions, separating the white and green portions. Mince 3 garlic cloves and 1 tablespoon fresh ginger. Toast 1 teaspoon Sichuan peppercorns in a large dry skillet over medium heat for 1 minute, then finely crush them.

2. 2.

   Season 8 ounces Ground Pork evenly with 1/4 teaspoon (1.5 grams) fine sea salt and let it stand for 10 minutes while starting the rice.

3. 3.

   Combine 3/4 cup dry Organic Jasmine Thai White Rice, 1 1/4 cups water, and 1/4 teaspoon (1.5 grams) fine sea salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

4. 4.

   Make the stir-fry sauce by whisking together:

   • 1 1/2 tablespoons low-sodium soy sauce
   • 1 tablespoon Chinese black vinegar or unseasoned rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 2 teaspoons cornstarch
   • 1/2 teaspoon crushed red pepper flakes
   • 1/4 cup water

   Set the sauce aside.

5. 5.

   Heat 1 1/2 tablespoons neutral cooking oil in the large skillet over medium-high heat. Add the prepared eggplant and 1/4 teaspoon (1.5 grams) fine sea salt; stir-fry for 6 minutes until browned in spots. Add 1/2 cup water, cover, and cook for 5 minutes until tender. Transfer the eggplant to a plate.

6. 6.

   Heat 1/2 tablespoon neutral cooking oil in the same skillet over medium-high heat. Add the seasoned pork, break it into small pieces, and stir-fry for 4 to 5 minutes until browned and at 160°F. Add the prepared garlic, ginger, green onion whites, and crushed Sichuan peppercorns; stir-fry for 30 seconds. Stir the sauce again, add it with the cooked eggplant, and toss for 2 minutes until glossy and thickened.

7. 7.

   Fluff the rice and divide it between two shallow bowls. Spoon the Sichuan pork and eggplant over the rice, then finish with the sliced green onion tops.

Want more detail? See the temperature guide.