Stir-Fried Pork with Snow Peas and Shiitake Mushrooms

Steps

1. 1

   Trim the snow peas and shiitake mushrooms; remove and discard the tough mushroom stems, then slice the caps. Mince the garlic and ginger. In a small bowl, stir together the soy sauce, hoisin sauce, rice vinegar, and toasted sesame oil; set the sauce aside.

2. 2

   Steam the jasmine rice according to the package directions so it is ready when the stir-fry is finished.

3. 3

   Heat a large wok or 12-inch skillet over medium heat. Add the neutral oil and swirl to coat the pan.

4. 4

   Add the ground pork. Cook over medium heat, breaking it into fine bits with a wooden spoon, until cooked through and some pieces are crisped and caramelized, about 7 to 10 minutes. Do not use high heat; the pork should brown gradually rather than scorch.

   Start 10-minute timer
5. 5

   Add the garlic and ginger to the pork. Stir-fry for about 30 seconds, until fragrant but not browned.

   Start 30-second timer
6. 6

   Add the sliced shiitake mushrooms. Cook, stirring occasionally, until the mushrooms soften and begin to brown, about 3 to 4 minutes.

   Start 4-minute timer
7. 7

   Add the snow peas. Stir-fry for 2 to 3 minutes, until bright green and crisp-tender.

   Start 3-minute timer
8. 8

   Pour in the sauce mixture. Toss continuously for 1 to 2 minutes, scraping up any browned bits, until the pork and vegetables are evenly coated and the sauce is glossy.

   Start 2-minute timer
9. 9

   Taste and adjust the seasoning if needed. Serve immediately over steamed jasmine rice, with chili-garlic sauce or Sriracha on the side.