In a small bowl, COMBINE kumquats and sugar; let STAND 30 minutes, STIRRING occasionally.
Meanwhile, begin to COOK rice according to recipe (note that 1 cup uncooked rice yields 2 cups cooked rice).
PREPARE pork strips; In a medium mixing bowl, COMBINE hoisin sauce, fish sauce, cornstarch and five-spice; STIR in pork strips; SET aside.
HEAT chili oil in a nonstick frying pan to medium-high (*see Note); ADD grated ginger; STIR 1 minute.
ADD pork mixture; STIR-FRY until pork is cooked through, about 3-5 minutes, depending on thickness of strips.
ADD kumquat mixture, chicken broth and vinegar; STIR until sauce boils and thickens, about 1 minute.
SEASON with salt and pepper; SERVE.
Serve pork over bed of hot rice
If mixture gets too dry during stir-fry process, may add a small amount of vegetable oil.
Per Serving (excluding unknown items): 314 Calories; 7g Fat (19.7% calories from fat); 24g Protein; 38g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 270mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.