Careme

Instructions

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1. 1.

   Prepare the vegetables and aromatics:

   • 1 large eggplant (about 1 pound), cut into 3-inch-long, 1/2-inch-thick batons
   • 1/2 fresh red hothouse bell pepper, thinly sliced
   • 2 green onions, thinly sliced with white and green parts separated
   • 3 garlic cloves, minced
   • 1 tablespoon finely grated ginger root

   Keep each prepared ingredient nearby for the stir-fry.

2. 2.

   Make the Sichuan sauce by whisking together:

   • 1 tablespoon Sichuan chili bean paste
   • 1 1/2 tablespoons low-sodium soy sauce
   • 1 tablespoon Chinkiang vinegar
   • 2 teaspoons granulated sugar
   • 1 teaspoon cornstarch
   • 1 teaspoon toasted sesame oil
   • 1/2 cup water

   Whisk again immediately before adding it to the wok.

3. 3.

   Rinse 3/4 cup jasmine rice until the water is mostly clear. Combine the rice in a small saucepan with 1 1/4 cups water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let it stand, covered, for 10 minutes before fluffing.

4. 4.

   Season 8 ounces ground pork evenly with 1/4 teaspoon kosher salt while the rice cooks.

5. 5.

   Heat a large wok or skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, followed by the eggplant and 1/4 teaspoon kosher salt. Stir-fry for 3 minutes, add 1/8 cup water, and immediately cover. Steam for 3 minutes, then uncover and stir-fry for 2 minutes, until tender and lightly browned. Transfer the eggplant to a plate.

6. 6.

   Add 1 teaspoon neutral cooking oil to the hot wok. Add the seasoned pork and stir-fry for 4 to 5 minutes, breaking it into small crumbles, until browned and cooked to 160°F.

7. 7.

   Add the prepared garlic, ginger, green onion whites, and red pepper to the pork. Stir-fry for 2 minutes, until fragrant and crisp-tender.

8. 8.

   Whisk the Sichuan sauce again, pour it into the wok, and return the cooked eggplant. Stir-fry for 2 to 3 minutes, until the sauce bubbles, thickens, and coats the pork and vegetables.

9. 9.

   Divide the fluffed rice between two shallow bowls, spoon the pork and eggplant stir-fry over it, and finish with the prepared green onion tops.