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 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. 2.

   Break 10 ounces ground pork into bite-size clumps and season evenly with 1/2 teaspoon fine sea salt. Refrigerate while preparing the vegetables, at least 10 minutes.

3. 3.

   Make the stir-fry sauce by whisking together:

   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon Chinkiang black vinegar
   • 2 teaspoons light brown sugar
   • 1 teaspoon cornstarch
   • 1/3 cup water
   • 1 teaspoon toasted sesame oil

   Set the sauce aside.

4. 4.

   Prepare the vegetables and aromatics:

   • Cut 1 pound Napa cabbage into 1-inch pieces, keeping the thick stems separate from the leafy sections
   • Mince 3 cloves garlic
   • Grate 1 tablespoon fresh ginger
   • Slice 2 green onions, separating the white portions from the dark-green tops
   • Lightly crush 1 teaspoon Sichuan peppercorns
   • Snip 4 dried Chinese red chiles into pieces

   Combine the garlic and ginger as the garlic-ginger mixture; combine the peppercorns and chiles as the chile-spice mixture.

5. 5.

   Heat a wok or large skillet over high heat. Add 2 teaspoons neutral cooking oil and the chile-spice mixture; stir for 20 seconds until fragrant. Add the seasoned pork and stir-fry for 4 to 5 minutes, breaking it into small pieces, until browned and it reaches 160°F. Transfer the pork to a clean plate.

6. 6.

   Add 1 teaspoon neutral cooking oil to the hot wok. Add the cabbage stems and 1/2 teaspoon fine sea salt; stir-fry for 2 minutes. Add the cabbage leaves, sliced green-onion whites, and garlic-ginger mixture, then stir-fry for 1 minute.

7. 7.

   Return the cooked pork to the wok. Stir the sauce once more, pour it in, and toss for 1 to 2 minutes until glossy and lightly thickened.

8. 8.

   Fluff the rice and divide it between two shallow bowls. Spoon the pork and Napa cabbage stir-fry over the rice, garnish with the sliced green-onion tops, and serve immediately.

Want more detail? See the temperature guide.