Minced garlic, ginger and sliced onion go into a pan with coconut oil. I let those get browned, then added tamari, mirin, a splash of umi vinegar, minced cilantro, a little almond butter, a touch of chicken stock, ground pepper and big broccoli florets. When the broccoli was just barely tender, I added the diced pork and let it heat gently so it didn't get overcooked. Served with rice (done in the rice cooker, of course), The Man devoured it. Not bad for making it up as I go along, huh. Tomorrow, the quinoa salad from the smoked salmon dinner gets it's third round..... stay tuned!