Prep 30 mins
Cook 10 mins
- 2 lbs boneless pork chops, cut into thin strips (rib or loin chops)
- 1⁄4 cup tamari
- 2 inches fresh gingerroot, peeled and grated (or minced)
- 2 limes, juice of
- 1 tablespoon honey
- 3 tablespoons vegetable oil
- 1 bunch scallion, thinly sliced (white and green parts, kept separate)
- 4 garlic cloves, minced
- 1 small red bell pepper, cut into strips
- 2 anaheim chilies, cut into strips
- 1 cup shredded carrot
- 12 button mushrooms, trimmed of stems, caps thinly sliced
- 1⁄2 head broccoli, cut into very small flowerets
- 1⁄2 head napa cabbage, core removed and leaves thinly sliced
- 1 cup chicken broth
- 2 -3 tablespoons chopped cilantro
- In a shallow dish, combine the pork, tamari, ginger, half the lime juice, and honey; let the pork marinate while you chop up all your vegetables; by the time you are finished, the pork will have marinated long enough.
- Heat a large nonstick skillet with 2 tablespoons vegetable oil.
- Remove pork from the marinade; shake off the excess marinade and reserve.
- Once the skillet is hot, add in pork slices in one layer; cook 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 in the white part of the scallions, the garlic, bell pepper, Anaheim peppers, shredded carrots, and mushrooms.
- Cook for 1 minute, stirring frequently; add in the broccoli and napa cabbage; continue to cook and stir for 2 minutes.
- Add in 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, cilantro, and green part of scallions (if desired); toss to distribute.
- Taste for seasoning; add more tamari or lime juice accordingly, and serve immediately.