This dish was absolutely perfect.
1 LB pork shoulder
Dash Kosher salt
Dash black pepper
Salt/pepper pork and mix
2 TBSP Veg Oil
2 cloves garlic, run through zester
2 inch knob of fresh ginger, run through a zester
1/3 cup honey
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP Hoisin sauce
1 TBSP Teriyaki
1 TBSP Sriracha
¼ red onion (sliced in banjo #2)
½ red green bell pepper (sliced in banjo #2)
2 carrots (cut into match sticks)
3 leaves of Napa cabbage (cut down center and into thin slices)
2 white mushrooms (sliced thin)
4 scallions (green onions, chopped small)
1 cup rice (Precook in rice cooker, ~1/2 hour)
If you like hot add a little Chiu Chow Chili oil on top.
Make the Sauce:
In a 2 cup liquid measuring add all sauce ingredients and mix. Set aside.
Pour the 1 TBSP oil into a heavy-bottomed skillet over medium high heat. Brown the pork in batches and remove. Add garlic and ginger. Stir until fragrant, about 30 seconds. Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. Cover and cook stir fry veggies.
Add 1 TBSP of oil to Wok. Place veggies in and add a little soy sauce. Sauté until tender and ready to serve.
Serve rice, then veggie and then add the pork and serve.