Careme

Instructions

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1. 1.

   Trim any thick exterior fat from 10 oz boneless pork loin, then slice across the grain about 1/8 inch thick. Toss with 1/4 teaspoon fine table salt and set aside while preparing the other ingredients; this lighter presalting accounts for the soy sauce added later.

2. 2.

   Rinse 1/2 cup dry Calrose rice and drain. Place in a small saucepan with 3/4 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and reduce to low heat. Cook for 18 minutes, then remove from the heat and let stand, covered, for 10 minutes. Prepare the stir-fry while the rice cooks and rests.

3. 3.

   Remove the tough core from 12 oz green cabbage and cut the leaves into 1-inch pieces, slicing thick ribs thinly. Peel and thinly slice 4 oz yellow onion. Peel and grate enough fresh ginger to measure 1 tablespoon, and peel and mince 2 garlic cloves.

4. 4.

   Whisk together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons sugar
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Stir until the cornstarch is fully dispersed.

5. 5.

   Heat a large, heavy skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, followed by the prepared cabbage and onion and 1/2 teaspoon fine table salt. Stir-fry for 5–7 minutes, until lightly browned and crisp-tender. Transfer to a bowl.

6. 6.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet. Spread the seasoned pork into a thin layer and cook undisturbed for 1 minute, then stir-fry for 1–2 minutes. Add the prepared ginger and garlic and stir for 30 seconds.

7. 7.

   Return the cooked vegetables to the skillet. Whisk the sauce again, pour it in, and toss for 1–2 minutes, until glossy and the pork reaches 145°F. Remove from the heat and let stand for 3 minutes.

8. 8.

   Fluff the rice and divide between two plates or shallow bowls. Spoon the ginger pork and cabbage alongside, distributing the glossy pan sauce over the pork.

Want more detail? See the temperature guide.