• 2 egg whites
• 3 tbsp arrowroot starch
• 2 tsp rice cooking wine
• 1/2 tsp salt
• 2 lbs pork loin or boneless chops, trimmed of fat and thinly sliced (diagonally for more surface area)

Stir-Fry Ingredients

• 1 medium onion, coarsely chopped
• 8 dried Sichuan chili peppers (more or less to taste)
• 1 green bell pepper, coarsely chopped
• 1/4 head napa cabbage, coarsely chopped (about 2 cups chopped)

Stir-Fry Sauce

•  1/2 cup chicken broth
• 2 tbsp tamari (or 3 tbsp coconut aminos)
• 1 tbsp honey or coconut palm sugar
• 1 tbsp rice cooking wine
• 1 tbsp arrowroot starch
• 2 tsp salt, more to taste
• 1 tsp apple cider vinegar
• 1 tsp fish sauce
• 1/2 tsp white pepper
• 3 tbsp coconut oil, divided
• 2 green onions, thinly sliced, to garnish

 Directions:

1. Combine the egg whites, starch, wine, and salt; stir until well-mixed. Toss with the pork pieces until well-coated, then cover and refrigerate for 40 minutes, tossing again about 20 minutes into the marinating.
2. While the pork marinates, prepare the stir-fry. Cut the vegetables and set aside. Combine the stir-fry ingredients and set aside.
3. In a wok or saucepan, bring about 2 quarts of water to boil over high heat. Just as it starts to bubble, add 1 tbsp of the coconut oil, then add the pork pieces. Using tongs or chopsticks, move the pork around so they don't stick together. Blanch until opaque, about 35-40 seconds, then fish out with a slotted spoon and drain in a colander, then set aside.
4. Heat the remaining 2 tbsp of oil in a wok over med/high heat until shimmering, about 2 minutes. Add the onion and peppers and stir-fry until slightly softened, about 30 seconds, then add the pork. Stir-fry until the pork starts to brown at the edges, about 1 minute, then add the bell pepper; stir-fry until starting to soften, about 30 seconds.
5. Add the cabbage and the stir-fry sauce (stir the sauce together again before adding it). Toss and stir-fry until the cabbage wilts a bit and the sauce thickens, about 30 seconds. Taste and add salt if needed, then garnish with sliced green onions and serve.