Careme

Instructions

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1. 1.

   Rinse 1/2 cup uncooked jasmine rice and drain. Place in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then 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 1/4 teaspoon fine sea salt and gently distribute it through the meat without kneading. Set aside while preparing the vegetables; the soy sauce will supply additional seasoning.

3. 3.

   Core and seed 2 large green bell peppers, about 12 oz total, and cut into 3/4-inch squares. Peel 4 oz yellow onion and cut into similar-sized pieces.

4. 4.

   Peel and finely mince enough ginger to measure 1 tablespoon. Set it beside 1 teaspoon fresh diced garlic as the prepared aromatics.

5. 5.

   Whisk together the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon cornstarch
   • 1/4 teaspoon ground white pepper
   • 2 tablespoons water
6. 6.

   Heat a wok or large skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, then the seasoned pork. Spread it out and leave undisturbed for 2 minutes to brown. Break into small, bite-sized crumbles and stir-fry for another 2–3 minutes. Transfer to a clean bowl.

7. 7.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared peppers and onion with 1/2 teaspoon fine sea salt. Stir-fry for 4–5 minutes, until lightly blistered but still crisp. Add the prepared aromatics and stir-fry for 30 seconds.

8. 8.

   Return the browned pork and its juices to the skillet. Re-whisk the stir-fry sauce, pour it in, and toss for 1–2 minutes, until glossy and lightly thickened and the pork reaches 160°F. If the sauce becomes too thick, stir in 1 tablespoon water.

9. 9.

   Fluff the rested rice and divide between two bowls. Spoon the pork and pepper stir-fry alongside, keeping the bright green peppers visible, and serve immediately.

Want more detail? See the temperature guide.