Stir-Fried Carrots and Parsnips with Spicy Pork

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1 tablespoon canola oil

1 pound (16 ounces) ground pork 

Kosher salt 

3/4 teaspoon red pepper flakes 

2 large cloves garlic, grated on a rasp grater 

2 medium carrots, peeled and cut into 1/4-inch rounds 

1 large or 2 medium parsnips, peeled and cut into 1/4-inch rounds 

1 large knob ginger, grated to equal about 2 tablespoons 

5 ounces (half a 10-ounce package) frozen peas, defrosted 

1 tablespoon rice wine vinegar, plus more if needed 

1 tablespoon hoisin sauce 

1 tablespoons white sesame seeds, toasted 

4 scallions, thinly sliced, green and white parts both 

Cooked rice for serving (optional)