Pork Stir Fry

Cut pork into thin, bite-sized pieces (about 1/4 inch). Pat dry with paper towels to help achieve a good sear.

Prep all vegetables: slice bell peppers into strips, julienne or slice carrots, shred or chop cabbage, mince garlic and ginger, and slice green onions (keeping white and light green parts separate from dark greens).

In a small bowl, whisk together soy sauce, rice vinegar, and honey. Set the sauce aside.

Heat oil in a wok or large skillet over medium-high heat until it shimmers. Working in batches if needed, add pork pieces and sear for 3–4 minutes until browned on the outside (it doesn't need to be fully cooked through yet). Transfer to a plate.

Add garlic, ginger, and the white parts of green onions to the wok. Stir-fry for about 30 seconds until fragrant.

Add carrots and any harder vegetables first; stir-fry for 2 minutes. Then add softer vegetables like bell pepper and cabbage; stir-fry for another 2–3 minutes until vegetables are tender-crisp.

Return the pork to the wok. Pour in the sauce and toss everything together for 1–2 minutes until the pork is fully cooked through and everything is glazed.

Garnish with sesame seeds and the reserved dark green parts of the green onions. Serve immediately over rice, rice noodles, or on its own.