Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Rinse 3/4 cup dry white rice and drain. Place in a small saucepan with 1 1/4 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 10 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Gently mix 8 oz ground pork with 1 teaspoon Diamond Crystal kosher salt. Set aside while preparing the vegetables.

3. 3.

   Trim 1 lb zucchini, halve lengthwise, and cut into 1/2-inch-thick half-moons; pat dry. Thinly slice 1 small bunch green onions, keeping the white and green parts separate. Mince 2 garlic cloves and finely grate enough ginger root to measure 2 teaspoons.

4. 4.

   Mix the sauce in a small bowl until smooth:

   • 2 teaspoons soy sauce
   • 2 teaspoons unseasoned rice vinegar
   • 1/2 teaspoon sugar
   • 1 teaspoon cornstarch
   • 3 tablespoons water
5. 5.

   Heat a wide, preferably 12-inch skillet over medium-high heat. Add 2 teaspoons neutral cooking oil and the zucchini. Cook for 6–8 minutes, turning occasionally, until browned but still slightly firm. Season with 1 teaspoon Diamond Crystal kosher salt and transfer to a plate.

6. 6.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet, then add the seasoned pork. Press into a thin layer and let brown undisturbed for 2 minutes. Break into small crumbles and cook for another 3–4 minutes, until the pork reaches 160°F.

7. 7.

   Reduce the heat to medium. Add the prepared green onion whites, garlic, and ginger, along with 1/2 teaspoon finely crushed Sichuan peppercorns and 1/4 teaspoon crushed red pepper. Stir for 30–45 seconds, until fragrant.

8. 8.

   Return the browned zucchini to the skillet. Stir the sauce again, pour it in, and toss for 1–2 minutes, until glossy and lightly thickened. Fold in half the prepared green onion greens.

9. 9.

   Fluff the rice and divide between two bowls. Spoon the pork and zucchini alongside it, drizzle with the skillet sauce, and finish with the remaining prepared green onion greens.

Want more detail? See the temperature guide.