In a skillet or wok, heat the vegetable oil over high heat. In a small bowl, whisk together soy sauce, Frank’s Red Hot Original, brown sugar, chili oil, and rice vinegar until sugar dissolves. Toss with garlic, red chile, and 2 tablespoons grated fresh ginger. Set aside. Add ground pork and quickly start stir-frying. Add ginger and garlic and let sizzle for one minute. Brown ground pork in cast-iron skillet in canola oil, 7 minutes. Then leave to marinate for at least 15 minutes. To make the marinade, get a bowl and mix all the ingredients, excluding the pork and lime. Remove pan from heat. Then add the pork and give it a thorough mix. Ginger Pork Rice Bowl Pork and shimeji mushrooms stir-fried in a sweet ginger sauce, topped on a bed of rice with shredded cabbage. Add 1/2 cup ginger dressing and green onions to pan; cook and stir 2 minutes or until liquid is reduced by about one-half. Divide pasta evenly among serving bowls. Top each bowl with pork mixture, then place individual piles of cilantro, mint, jalapeño, and broccoli slaw around pork.