Cut the pork into long strips about 1 ½ inches wide. In a medium bowl, combine the packet of seasoning mix with the water and stir to dissolve. Add the pork and toss to coat. Cover with plastic wrap and refrigerate overnight.

 

While the pork is marinating, make the sauce by combining the soy sauce, rice vinegar, hoisin sauce, sesame oil, Sambal and the sugar and set aside until ready to use.

 

Remove the pork from the marinade and pat dry.

 

Heat a large sauté pan or a wok over high heat and add half of the grapeseed oil. When the oil is hot add the pork to the pan and cook for 1 to 2 minutes per side. Remove the pork from the pan and set aside. Add the remaining oil to the pan and add the scallions, garlic and ginger and cook for 30 seconds before adding the mushrooms. Cook the mushrooms, stirring, until they are golden brown, about 2 to 3 minutes. Add the cabbage to the pan and cook until wilted. Add the carrot, snow peas, spring peas and bell pepper and continue to cook, stirring until the vegetables are tender. Add the eggs and scramble until set, about 1 minute.

 

Reduce the heat to medium. Add the cooked pork and it's drippings along with the cooked rice and the sauce to the pan and stir until all of the ingredients are well incorporated.

 

Serve the rice hot  with extra soy sauce and sesame oil.