Fiery Hunanese-Style Pork

Add rice and 1 1/4 cups water (dbl for 4 ppl) to the pot with green onion-ginger oil. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Stir together soy sauce mirin blend, oyster sauce, half the cornstarch (use all for 4 ppl), 1/4 tsp sugar, 1/4 cup water (dbl both for 4 ppl) and 1 tbsp chili garlic sauce in a small bowl. (NOTE: Reference heat guide.)

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with pepper, to taste. Transfer pork to a plate.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and carrots. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining ginger. Cook, stirring often, until fragrant, 30 sec. Add pork and cooking wine. Cook, stirring often, until wine reduces slightly, 1-2 min. Add stir-fry sauce. Cook, stirring constantly, until sauce thickens slightly, 1 min. Season with pepper, to taste.