4 tsp. dark sesame oil, divided
12 oz. pork shoulder, cut into 1/2 inch pieces
2 T. minced garlic
1 c. water,
2 T. soy sauce
1-1/2 T. rice vinegar
2 tsp. sweet chili sauce
1 c. finely chopped onion
2/3 c. sliced carrot
10 oz. mushrooms. I chose Shitake and Oyster.
1 c. jasmine Rice
2-1/2 c.chicken stock
1 c. frozen peas
1/4 c. thinly sliced green onion
Heat a medium saucepan over medium-high heat. Add 2 tsp. sesame oil to the pan; swirl to coat. Add pork to the hot oil; cook for 5 minutes, turning to brown all sides. Add garlic to the pan; cook for an additional minute, stirring constantly. Stir in 1 c. water along with the soy sauce, rice vinegar and chili sauce. Bring mixture to a boil. Reduce heat and simmer 45 minutes or until the liquid evaporates, stirring occasionally. Remove the pork from the pan.
Return the pan to a medium-high heat. Add the remaining 2 tsp. oil. Swirl to coat. Add onion and carrot; saute for 3 minutes. Add the rice and cook another minute stirring frequently. Stir in the pork and chicken stock. Bring to a boil. Cover, reduce heat and simmer for 20 minutes until rice is tender and the liquid is absorbed. Stir in the peas, Sprinkle with green onions when serving.