Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Combine the pork in a shallow dish with the tamari, ginger, half the lime juice, and honey. Let the pork marinate while you chop up all of your vegetables. By the time you are finished, the pork will have marinated long enough.
Step 2
Heat a large nonstick skillet with about 2 tablespoons of the vegetable oil. Remove the pork from the marinade; shake off the excess marinade and reserve. Once the skillet is screaming hot, add the pork slices in one even layer. Cook the sliced pork without stirring for 2 minutes. Toss the pork with tongs and cook for 1 more minute. Remove the pork from the pan and reserve. Add the remaining tablespoon of vegetable oil to the skillet. Add the white part of the scallions, the garlic, and the bell pepper, Anaheim peppers, shredded carrots, and mushrooms. Cook for 1 minute, stirring frequently. Add the broccoli and the napa cabbage; continue to cook and stir for 2 minutes. Add the reserved marinade and the chicken stock, bring up to a simmer, and cook for 2 minutes. Add the pork back to the skillet and cook for 1 more minute, or until the pork is cooked through. Turn the heat off, add the remaining lime juice and the cilantro, and toss to distribute. Taste for seasoning, add more tamari or lime juice accordingly, and serve immediately.
