Napa Cabbage, Pork & Bell Pepper Stir Fry

Directions

1. Whisk together water, soy sauce, rice vinegar, sesame oil, and cornstarch in a small bowl to make the sauce.
2. Thinly slice the pork crosswise and place it in a medium bowl; toss with half of the prepared sauce and set aside.
3. Prepare the vegetables by cutting the cabbage into bite-sized pieces, slicing the bell pepper into strips, and separating the white and green parts of the green onions; mince the ginger and garlic.
4. Heat a skillet over medium-high and add a light coating of coconut oil.
5. Add the pork to the skillet and cook until browned on both sides, about 1–2 minutes per side; transfer the pork to a plate.
6. In the same skillet, add more coconut oil, then the white parts of the green onions, ginger, and garlic; cook until fragrant, 15–30 seconds.
7. Add the bell pepper and cabbage; sauté until the vegetables are tender-crisp and lightly browned, about 3–4 minutes.
8. Return the pork along with any juices to the skillet, pour in the remaining sauce, and add half of the green onions; cook 1–2 minutes until the sauce thickens and everything is coated. Plate and garnish with the remaining green onions.