To a medium sized bowl, add plum jam, hoisin, gochujang, soy sauce, ginger and garlic. In a separate small cup or dish, mix together the vinegar and cornstarch to make a slurry, then whisk it into the jam mixture. Set aside.
Pork
Slice the pork into 1/4” strips and toss with tablespoon of cornstarch and soy sauce in a bowl. Set aside for 5 minutes.
Cook
Over high heat, add oil to the wok or skillet and wait a minute for it to get hot. Add pork and toss to cook, stirring to quickly brown on all sides.
Add the vegetables and cook for 3 minutes, or until tender.
Add the stir fry sauce and peanuts; Cook for 3 more minutes, stirring frequently, as sauce will thicken.
Serve as is, or over steamed jasmine rice. Garnish with more peanuts and sliced green onions if desired.
Notes
I use Smucker’s red plum jam.
Any cut of boneless pork may be substituted for boneless pork loin chops, such as pork tenderloin or pork shoulder. Or, feel free to use pork belly if you'd like.