Careme

Instructions

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1. 1.

   Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1/3 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 let stand, covered, for 10 minutes.

2. 2.

   While the rice cooks, slice 12 ounces teriyaki-seasoned pork filet across the grain into thin, bite-size strips. Toss with 1 teaspoon cornstarch; do not add salt because the pork is already seasoned.

3. 3.

   Separate the stems and leaves from 12 ounces bok choy. Cut the stems crosswise into 1-inch pieces and roughly chop the leaves.

4. 4.

   Prepare the aromatics and finishing sauce. Combine:

   • 1 tablespoon finely grated fresh ginger
   • 2 minced garlic cloves
   • 2 tablespoons water
   • 1 tablespoon rice vinegar
   • 1 teaspoon toasted sesame oil

   Set the mixture beside the stove.

5. 5.

   Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral cooking oil, followed by the pork in a single layer. Stir-fry for 3 to 5 minutes, until browned and the thickest strips reach 145°F. Transfer the pork to a clean plate and let it rest while cooking the bok choy.

6. 6.

   Return the skillet to high heat and add 1 tablespoon neutral cooking oil. Add the bok choy stems and stir-fry for 2 minutes. Add the bok choy leaves and stir-fry for 1 minute, just until wilted but still bright green.

7. 7.

   Pour in the aromatic finishing sauce and cook for 30 seconds. Return the rested pork and any accumulated juices to the skillet; toss for 1 to 2 minutes, until glossy and heated through.

8. 8.

   Fluff the rice, divide it between two shallow bowls, and top with the teriyaki pork and bok choy stir-fry.

Want more detail? See the temperature guide.