Careme

Instructions

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

1. 1.

   Rinse 1/2 cup dry brown rice. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 40–45 minutes, until tender and 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.

   Gently mix 8 oz ground pork with 1/2 teaspoon fine sea salt. Refrigerate while you prepare the vegetables.

3. 3.

   Thinly slice 12 oz green cabbage, discarding the tough core. Scrub 4 oz carrots and cut into thin matchsticks. Mince 3 garlic cloves and peel and finely grate 1/2 oz ginger. Thinly slice 1/2 bunch green onions, keeping the white and green parts separate.

4. 4.

   Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon gochugaru
   • 1 teaspoon sugar
   • 1 teaspoon toasted sesame oil
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. 5.

   When the rice has about 12 minutes left to cook, heat a large, heavy skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the seasoned pork. Press into a thin layer and cook undisturbed for 2 minutes, then break into small pieces and stir-fry for 3–4 minutes, until browned and cooked to 160°F. Transfer to a clean bowl, leaving the drippings in the skillet.

6. 6.

   Add the prepared cabbage and carrots to the skillet with 1/4 teaspoon fine sea salt. Stir-fry for 5–6 minutes, until lightly browned and crisp-tender. Add the prepared garlic, ginger, and green onion whites; stir-fry for 30 seconds.

7. 7.

   Return the cooked pork to the skillet and pour in the stir-fry sauce. Toss over medium-high heat for 1–2 minutes, until glossy and most of the liquid has evaporated. Fold in half of the prepared green onion greens.

8. 8.

   Fluff the brown rice and divide between two bowls. Spoon the pork and cabbage stir-fry over the rice and scatter the reserved green onion greens on top.

Want more detail? See the temperature guide.