In a large measuring cup or mixing bowl (preferably one that’s equipped with a spout) add all the ingredients listed under “marinade” and mix until well combined.
Place your meat strips into a large non-reactive bowl or resealable plastic bag and pour the marinade right over it. Toss with a spoon until the meat is completely coated and if time permits, cover and place in the refrigerator to marinate for at least 6 hours or better yet, overnight.
Preheat a wok or other large skillet that can handle some serious heat over the highest possible heat. When your wok is blistering hot, add the meat and marinade to it and cook until the meat is no longer pink, about 4 to 5 minutes.
Add the green onions and continue cooking for about 30 seconds, just to soften up the scallions a little bit.
Reserve to a bowl and put the wok back over the heat source. Throw in the cabbage, sprinkle with a little bit of salt if desired, and cook quickly for about one minute, until barely wilted.
Transfer the meat and scallions back into the wok, sprinkle with toasted sesame seeds and chopped birds eye peppers and serve.
*I used boneless pork shoulder roast, but you could also use pork loin or tenderloin
** add 1 or 2 tablespoons of tapioca flour to the marinade if you want a thicker sauce
Ginger and Scallion Pork Stir Fry https://thehealthyfoodie.com/ginger-scallion-pork-stir-fry/