Potato Pork Stir-Fry

Potato Pork Stir-Fry

1 1/2 tablespoons peanut oil
2 medium scallions – sliced
1 1/2 tablespoons fresh ginger – peeled and chopped
2 cloves garlic – minced
1/8 teaspoon crushed red pepper flakes or to taste
1 5-oz red bell pepper – cored, seeded, and diced
1 1/2 cups broccoli florets (about 3 ounces)
2 cups packaged refrigerated or frozen and thawed shredded potatoes (about 3/4 pound)
2 tablespoons rice vinegar
2 tablespoons soy sauce

Heat wok or large skillet over high heat. Swirl in oil; add scallions, ginger, garlic, and crushed red pepper flakes, then stir-fry 15 seconds. Add pork and cook, tossing and stirring, until cooked through and lightly browned, about 2 minutes. Toss in bell pepper and broccoli; stir-fry 2 minutes. Sprinkle potatoes over vegetables and pork; cook without stirring 30 seconds. Gently but thoroughly toss, then continue cooking 1 to 2 minutes, stirring constantly. Pour in rice vinegar and soy sauce; cook, stirring, for 20 seconds, until sauce bubbles. Serve immediately.