Sesame-Ginger Pork Stir-Fry with Bok Choy

Slice 1.5 pounds of pork tenderloin into thin strips, about 1/4 inch thick. Place in a medium bowl.

Make the marinade by combining 2 tablespoons tamari sauce, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 tablespoon rice vinegar. Pour over the pork, toss to coat, and marinate for 20 minutes.

Meanwhile, prepare the vegetables: Wash and chop 2 pounds of bok choy, separating the stems from the leaves. Slice 1 large red bell pepper into thin strips. Clean and slice 8 ounces of shiitake mushrooms. Cut 2 cups of broccoli into small florets. Slice 6 green onions diagonally, separating the white and green parts.

Make the stir-fry sauce by whisking together 2 tablespoons tamari sauce, 2 tablespoons coconut aminos, 1 tablespoon rice vinegar, 1 tablespoon erythritol, 1 tablespoon grated ginger, 2 minced garlic cloves, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon xanthan gum. Slowly add 1/2 cup chicken bone broth while whisking to prevent clumps. Set aside.

Heat a large wok or skillet over high heat. Add 2 tablespoons avocado oil. When the oil is shimmering, add the marinated pork in a single layer (work in batches if needed). Cook for 2-3 minutes without stirring, then stir-fry for another 2 minutes until browned but not fully cooked. Remove pork to a plate.

Add the remaining 1 tablespoon avocado oil to the wok. Add the bok choy stems, broccoli, and white parts of green onions. Stir-fry for 3 minutes.

Add the bell peppers and shiitake mushrooms. Stir-fry for another 2 minutes.

Add the bok choy leaves and stir-fry for 1 minute until just wilted.

Return the pork to the wok, pour in the prepared sauce, and toss everything together. Cook for 2-3 minutes until the sauce thickens and the pork is cooked through.

Remove from heat and drizzle with the remaining 2 tablespoons of sesame oil. Sprinkle with 2 tablespoons of sesame seeds and the green parts of the green onions.

Serve hot, dividing equally among 4 plates.