Careme

Instructions

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1. 1.

   Cut 12 ounces Organic Eggplant into 3-inch batons. Slice 3 green onions, keeping the white and green parts separate; mince 3 garlic cloves and grate 1 tablespoon fresh ginger.

2. 2.

   Season 12 ounces Ground Pork evenly with 1 1/2 teaspoons Diamond Crystal kosher salt and let it stand for 10 minutes while preparing the rice and sauce.

3. 3.

   Rinse 1/2 cup Organic Jasmine Thai White Rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes.

4. 4.

   Whisk together the stir-fry sauce:

   • 1/2 cup water
   • 1 1/2 tablespoons Chinese black vinegar
   • 1 tablespoon Shaoxing wine
   • 2 teaspoons light brown sugar
   • 2 teaspoons cornstarch
   • 1 teaspoon toasted sesame oil
   • 1/2 teaspoon ground Sichuan peppercorns
   • 1/4 teaspoon red pepper flakes

   Set the sauce aside.

5. 5.

   Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons neutral cooking oil, followed by the prepared eggplant and 1 teaspoon Diamond Crystal kosher salt. Stir-fry for 3 minutes, add 1/4 cup water, and cover for 3 minutes. Uncover and cook for about 2 minutes, until browned and tender; transfer the eggplant to a plate.

6. 6.

   Return the pan to high heat and add 1/2 tablespoon neutral cooking oil. Add the seasoned pork in small clumps and cook undisturbed for 2 minutes; stir-fry for 3 to 4 minutes more, breaking it into bite-size pieces, until browned and at 160°F.

7. 7.

   Add the prepared green-onion whites, garlic, and ginger to the pork. Stir-fry for 30 seconds, then whisk and pour in the stir-fry sauce. Cook for 1 minute, until glossy and lightly thickened.

8. 8.

   Return the cooked eggplant to the pan and toss gently for 1 to 2 minutes, until coated and hot.

9. 9.

   Fluff the cooked rice and divide it between two shallow bowls. Spoon the pork and eggplant stir-fry over the rice, scatter with the prepared green-onion tops, and serve immediately.

Want more detail? See the temperature guide.