Crispy Ginger Pork with Cabbage and Mushrooms

Steps

1. Put the rice and the water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes; rest off the heat, covered, while you stir-fry.
2. Meanwhile, prep everything before the skillet goes on: slice the cabbage, mushrooms and green onion, mince the garlic and grate the ginger. Divide the green onion in half: one half for cooking, the other half for garnish.
3. Make the sauce: in a small bowl, stir together the soy sauce, cider vinegar, honey, toasted sesame oil and red pepper flakes.
4. Heat half of the canola oil in a large skillet over medium-high heat. Add the ground pork, press it into a flat layer and cook undisturbed 4 minutes until browned and crisp underneath, then break it up and cook until no pink remains and it reaches 160°F (71°C). Move the pork to a plate.
5. Add the remaining half of the canola oil to the skillet. Add the mushrooms and sear 4 minutes until browned.
6. Add the cabbage and stir-fry 3 to 4 minutes until wilted at the edges but still crisp.
7. Add the garlic, the ginger and the first half of the green onion; stir 30 seconds until fragrant.
8. Return the pork to the skillet, pour in the sauce and toss 1 minute until glossy and hot.
9. Fluff the rice and divide among 4 bowls. Top with the pork stir-fry, the remaining half of the green onion and the sesame seeds.