Clean and shred or chop all your veggies before you begin as directed in the ingredients list. Once you start cooking, everything comes together quickly! A food processor with a shredding disc is helpful for the cabbage and carrots.
Cook the rice in water in a small pot according to its package directions. Brown rice takes about 45 minutes, and white rice 15 minutes, so prepare the rest of the meal while it cooks.
Brown the pork and garlic over medium heat in a Dutch oven. Break the pork up with a metal spatula while it cooks. It will take about 10 minutes.
Add the red pepper, cabbage, carrots, ginger, white parts of the scallions, water chestnuts, bamboo shoots, rice vinegar, and soy sauce to the pork. Cook until the cabbage softens without browning, stirring frequently. It will take about 10 minutes. (Turn the heat to medium-low if the veggies are browning too quickly.)
Note: toasted sesame oil is intended for finishing with flavor, not cooking. Stir it in after the veggies are done cooking if you’re concerned about its oxidative stability. I tend to be lazy about this, but it’s a good thing to do.
To serve, plate your cooked rice and your pork and vegetable mixture. Drizzle with chipotle mayo (thinned with water if needed) and sprinkle on the sliced scallion greens. I like to stir it all together before digging in!