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1
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.
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2
Heat a large nonstick skillet with 2 tablespoons vegetable oil.
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3
Remove pork from the marinade; shake off the excess marinade and reserve.
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4
Once the skillet is hot, add in pork slices in one layer; cook pork without stirring for 2 minutes.
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5
Toss the pork with tongs and cook for 1 more minute.
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6
Remove the pork from the pan and reserve.
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7
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.
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8
Cook for 1 minute, stirring frequently; add in the broccoli and napa cabbage; continue to cook and stir for 2 minutes.
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9
Add in the reserved marinade and the chicken stock; bring up to a simmer and cook for 2 minutes.
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10
Add the pork back to the skillet and cook for 1 more minute, or until the pork is cooked through.
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11
Turn the heat off, add the remaining lime juice, cilantro, and green part of scallions (if desired); toss to distribute.
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12
Taste for seasoning; add more tamari or lime juice accordingly, and serve immediately.
