Careme

Instructions

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1. 1.

   Prepare the vegetables and aromatics:

   • Trim 1 pound Japanese eggplant, quarter it lengthwise, and cut it into 1-inch pieces.
   • Thinly slice 4 green onions, separating the white and light-green parts from the dark-green tops.
   • Mince 2 cloves garlic.
   • Peel and grate 1 tablespoon fresh ginger.

   Keep each component separate.

2. 2.

   Make the stir-fry sauce by whisking together:

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

   Set the sauce aside.

3. 3.

   Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; begin the stir-fry while the rice cooks.

4. 4.

   Season 8 ounces ground pork with 1/4 teaspoon kosher salt. Heat a large skillet or wok over high heat for 1 minute, add 1 tablespoon neutral cooking oil, and add the pork. Stir-fry, breaking it into small pieces, for 4 to 5 minutes, until browned and cooked through to 160°F. Transfer the pork to a plate.

5. 5.

   Add 1 tablespoon neutral cooking oil to the hot skillet, followed by the prepared eggplant. Stir-fry for 5 to 6 minutes, until browned and nearly tender.

6. 6.

   Add the prepared scallion whites, garlic, and ginger to the eggplant. Stir-fry for 30 seconds, just until fragrant.

7. 7.

   Whisk the prepared sauce once more and pour it into the skillet. Return the cooked pork and stir-fry for 2 to 3 minutes, until the sauce is glossy and the eggplant is tender.

8. 8.

   Fluff the cooked rice and divide it between two shallow bowls. Spoon the pork and eggplant stir-fry over the rice, garnish with the reserved scallion greens, and serve immediately.