Careme

Instructions

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1. 1.

   Slice 12 oz pork tenderloin thinly across the grain. Toss with 7/8 teaspoon Morton kosher salt and let stand while you prepare the other ingredients.

2. 2.

   Thinly slice 12 oz Napa cabbage, cut 4 oz carrots into matchsticks, and slice 1 bunch green onions, keeping the white and green parts separate.

3. 3.

   Mince 2 garlic cloves and grate 1 tablespoon ginger root.

4. 4.

   Make the stir-fry sauce by stirring together:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1/2 teaspoon crushed red pepper
   • 1 teaspoon toasted sesame oil

   Set the sauce aside.

5. 5.

   Rinse 1/2 cup dry rice. Bring it to a boil in a covered saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt. Reduce to low, cook covered for about 15 minutes, then turn off the heat and let stand, covered, for 5 minutes.

6. 6.

   While the rice cooks, heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Spread the pork in a single layer and stir-fry for 3–4 minutes, until browned but not quite cooked through; transfer it to a plate.

7. 7.

   Add the prepared cabbage and carrots to the skillet with 1/2 teaspoon Morton kosher salt. Stir-fry for 3 minutes. Add the prepared garlic, ginger, and green onion whites; stir-fry for 30 seconds.

8. 8.

   Return the pork and any juices to the skillet. Add the stir-fry sauce and toss for 1–2 minutes, until the sauce coats everything and the pork reaches 145°F. Remove from the heat and let stand for 3 minutes.

9. 9.

   Fluff the rice and divide it between two bowls. Spoon the stir-fry over it and finish with the green onion tops.

Want more detail? See the temperature guide.