Careme

Instructions

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

1. 1.

   Slice 12 ounces pork tenderloin across the grain into 1/4-inch-thick pieces. Toss with 1 teaspoon Diamond Crystal kosher salt and 1 teaspoon cornstarch; let stand for 15 minutes while preparing the other components.

2. 2.

   Cut 12 ounces Japanese eggplant into 3-inch batons. Toss with 3/4 teaspoon Diamond Crystal kosher salt, let stand for 10 minutes, and blot away the surface moisture.

3. 3.

   Rinse 1/2 cup dry jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and keep covered for 5 minutes.

4. 4.

   Thinly slice 3 green onions, separating the white and green parts. Mince 3 garlic cloves and 1 tablespoon fresh ginger; combine the garlic, ginger, and onion whites as the aromatics, reserving the onion greens for plating.

5. 5.

   Whisk together the stir-fry sauce:

   • 1/3 cup water
   • 1 tablespoon soy sauce
   • 1 1/2 tablespoons Chinese black vinegar
   • 2 teaspoons granulated sugar
   • 2 teaspoons cornstarch
   • 1 teaspoon toasted sesame oil
   • 1/4 teaspoon crushed red pepper flakes

   Stir again just before adding it to the skillet.

6. 6.

   Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 2 minutes. Add 1/4 cup water, cover, and steam for 4 minutes. Uncover and stir-fry for about 2 minutes, until tender and lightly browned; transfer to a plate.

7. 7.

   Heat 1 tablespoon neutral cooking oil in the same skillet over high heat. Add the seasoned pork in one layer and cook undisturbed for 1 minute, then stir-fry for 2 minutes. Add the aromatics and stir-fry for 30 seconds.

8. 8.

   Return the cooked eggplant to the skillet, stir the sauce, and pour it in. Toss for 1 to 2 minutes, until glossy and thickened and the pork reaches 145°F. Remove from the heat and let stand for 2 minutes.

9. 9.

   Fluff the rice and divide it between two shallow bowls. Spoon the pork and eggplant stir-fry over the rice and finish with the reserved onion greens.

Want more detail? See the temperature guide.