Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry white rice and drain. Place in a small saucepan with 1 1/2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce to low. Simmer for 15–18 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Sprinkle 8 oz ground pork with 1/2 teaspoon fine sea salt and gently distribute it through the meat. Set aside while you prepare the vegetables.

3. 3.

   Prepare the vegetables and aromatics, keeping each separate:

   • 1 lb green cabbage: remove the core and cut the leaves into 1/2-inch-wide ribbons.
   • 1 bunch green onions: trim and thinly slice, separating the white and light-green parts from the dark-green tops.
   • 2 garlic cloves: peel and mince.
   • Fresh peeled ginger: finely grate enough to measure 2 teaspoons.
4. 4.

   Stir together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 1/4 teaspoon crushed red pepper flakes
5. 5.

   Heat 1 tablespoon neutral cooking oil in a large, 12-inch skillet over medium-high heat. Add the seasoned pork, press into a thin layer and leave undisturbed for 2 minutes. Break into small crumbles and cook for another 3–4 minutes, until browned and reaching 160°F. Transfer to a plate.

6. 6.

   Add the prepared cabbage to the skillet with 1/4 teaspoon fine sea salt. Stir-fry for 6–8 minutes, letting it sit briefly between tosses to develop browned edges. If the skillet becomes dry before the cabbage is crisp-tender, add 2 tablespoons water and continue cooking until it evaporates.

7. 7.

   Add the prepared green-onion whites and light-green parts, garlic and ginger. Stir-fry for 1 minute. Return the browned pork to the skillet, add the sauce and toss for 1–2 minutes, until everything is hot and lightly coated.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the pork and cabbage alongside, then scatter the reserved dark-green onion tops over both bowls.

Want more detail? See the temperature guide.