Spicy Asian Pork, Bok Choy & Snap Pea Stir-Fry over Jasmine Rice

Directions

1. Rinse the jasmine rice under cold running water using a strainer, then drain and transfer to a small saucepan. Add enough water and bring to a boil over high heat.
2. While the rice cooks, rinse and dry all fresh produce.
3. When the water boils, stir the rice, cover the pan, and reduce heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let stand, still covered, for 5 minutes.
4. In a small bowl, whisk together the broth, chili-garlic sauce, soy sauce, rice vinegar, brown sugar, and cornstarch until smooth; set aside.
5. Trim the bok choy and slice crosswise into 1-inch pieces, placing them in a medium bowl. Halve the sugar snap peas and add to the bowl.
6. Preheat a nonstick skillet over medium-high heat.
7. When hot, add a thin coating of oil and crumble in the pork; cook until browned and crumbly, 4–5 minutes.
8. Peel and mince the ginger and garlic, then add them to the bowl with the vegetables.
9. Trim the green onions and cut into ¼-inch pieces; add half to the vegetable bowl and reserve the rest for serving.
10. With the pork cooked, add the vegetables, ginger, garlic, and a pinch of salt and pepper to the skillet; stir-fry until the vegetables soften, about 3 minutes.
11. Pour in the prepared sauce and cook, stirring occasionally, until the sauce thickens, 2–3 minutes more. Remove from heat.
12. To serve, divide the rice and stir-fry between plates, then scatter the remaining green onions on top and serve.