Mu Shu-Style Pork with Broccoli Slaw & Mushrooms over Jasmine Rice

Directions

1. Rinse the rice under cold water, then drain and transfer to a small saucepan. Add water and bring to a boil, then cover and reduce to a simmer until the liquid is absorbed, about 15–18 minutes. Remove from heat and let sit, still covered, for 5 minutes.
2. Rinse and slice the mushrooms into thin pieces, placing them in a medium bowl for later.
3. Pat the pork chops dry, then slice crosswise into bite-sized strips and season with salt and pepper.
4. Heat a nonstick skillet over medium-high heat and swirl in a little oil. Add the pork and cook until browned and cooked through, about 4–5 minutes. Transfer the pork to a plate.
5. In a small bowl, combine minced garlic, soy sauce, cornstarch, peanut butter, chili-garlic sauce, rice vinegar, honey, sesame oil, and ground cinnamon and cloves. Whisk until smooth and set aside.
6. In the same skillet, add a bit more oil if needed and sauté the mushrooms until they start to soften, about 3 minutes.
7. Add the broccoli slaw to the skillet and pour in the prepared sauce. Cook, stirring occasionally, until the vegetables are tender-crisp and the sauce thickens, 2–3 minutes.
8. Return the pork along with any juices to the skillet and cook until everything is heated through, about 1 minute. Remove from heat.
9. Serve the pork and vegetables over the rice on plates and enjoy.