Servings: 4 to 5

2 packages ground pork 2 packages ground pork
2 packages of snow peas 2 packages of snow peas
2 cups uncooked jasmine rice 2 cups uncooked jasmine rice
2 Tbsp corn starch 2 Tbsp corn starch
Sesame seeds Sesame seeds
 
SAUCE: subheading: SAUCE:
9 Tbsp soy sauce 9 Tbsp soy sauce
3/4 cup brown sugar ¾ cup brown sugar
3 Tbsp fresh ground ginger 3 Tbsp fresh ground ginger
6 cloves of garlic, minced or grated 6 cloves of garlic, minced or grated
1 Tbsp gochujang 1 Tbsp gochujang
3 Tbsp Sesame oil 3 Tbsp Sesame oil
3 pinches of ground cloves 3 pinches of ground cloves
1 tsp ground cinnamon 1 tsp ground cinnamon
1 tsp ground black pepper 1 tsp ground black pepper
 

Tip and tail peas before beginning the rest of the recipe. I like to do it earlier in the day while watching CSI.
Rinse 2 cups of jasmine run with several changes of water, making sure not to scrub the rice. Put in pot with roughly 2 ¼ cups of water and set to high until boiling. Once boiling hard, turn down to nearly low and set timer for 15 mins.
Set large pot of water to boil, and rinse the peas, setting them aside in the used rice rinse bowl once cleaned until pot of water boils. Once sauce is done being mixed your pea water should be boiled. Add peas and keep an eye on their color. Once they're bright green and soft but crisp they're done. Once done pour pot into strainer and run cold water over the peas to stop the cooking process so they don't overcook.
Add together all ingredients of sauce in a medium bowl and mix.
If rice timer goes off before you can start on the pork, fluff rice and check if cooked. If it's done, remove from heat but with lid on to continue steaming. If not finished, add a ¼ cup more water and let it hangout on the stove another 5 minutes more.
At this point before beginning your pork, your peas should be in the pot almost done or drained and done, and your rice should be done or nearly done. Try not to do 3 things at once if you can avoid it. You can put off starting the pork until the other steps are done if you want to focus on one thing at a time.
Heat skillet on high and add ground pork to pan, scrambling finely as it cooks with a solid spatula. Once pork is completely browned, drain excess oil from pan, return to stove top and introduce your sauce.
Mix pork and sauce together and lower to med-low. Mix cornstarch and a splash of water in a small bowl and mix with fork to combine the water and starch.
Push the pork mixture away from a section of the pan to expose mostly sauce and then add your starch slurry, mixing quickly to prevent lumps. Stir pan completely to mix.
Add your drained cooled peas to the pan and stir completely to combine.
Fill bowls with jasmine rice and top with pork and peas, and garnish with sesame seeds.
Enjoy