INGREDIENTS
1 lb
Pork shoulder meat
8
Button mushrooms, white
4
Garlic cloves
1
Onion, medium
1
Shallot, small
1 cup
Chicken stock, unsalted
3 tbsp
Tomato paste
2 tbsp
Ketchup
1 tbsp
Soy sauce, light
1 tsp
Worcestershire sauce
230 g
Jasmine rice
2 tbsp
Cornstarch
1
Kosher salt and ground black pepper
1 tbsp
White sugar
2 tbsp
Peanut oil
1
Mixed vegetables, Frozen
19 tbsp
Water