Directions

1. In a food processor fitted with a blade, pulse garlic and ginger until very finely chopped; transfer to a small bowl. Pulse mushrooms until finely chopped and scrape into a medium bowl—don’t worry about cleaning the food processor, it’s all going in the same skillet! Swap blade for shredding disc (large holes facing up) and shred carrots; transfer to a separate bowl.

2. In a large 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Add garlic, ginger, and three-quarters of scallions (reserve rest for garnish), and season with salt. Cook, stirring occasionally, until fragrant and tender, about 1 minute. Add mushrooms and carrots, season with more salt, and cook until tender and beginning to brown, 4 to 5 minutes. Scrape mixture into a large bowl. Do not wipe out skillet.

3. Return skillet to high heat and add remaining 1 tablespoon of oil. Add pork and cook undisturbed until starting to brown, 2 to 3 minutes. Break it up with a spatula and cook, stirring occasionally, until no longer pink, about 1 minute more. Add to bowl with vegetables. Do not wipe out skillet.

4. Add cabbage to skillet, season with salt, and cook over high heat, stirring occasionally, until wilted and beginning to brown, 2 to 3 minutes. Return pork and vegetable mixture to skillet and stir to combine. Add soy sauce.

5. Using a spatula, make a well in the center of the stir fry and add 2 tablespoons of the jam. Let cook, stirring slightly, until jam begins to melt, about 30 seconds. Stir to evenly distribute through stir-fry. Remove from heat

6. In a small heatproof bowl, microwave remaining ¼ cup jam in 30-second increments, stirring between each, until smooth and pourable.

7. Spoon stir-fry over steamed rice in four shallow bowls. Drizzle with warm jam, garnish with reserved scallions, and serve with lime wedges on the side.