Stir-Fried Pork with Broccoli and Garlic

This is adapted from a recipe by Mark Bittman in "The Best Recipes In the World." I had no idea I could make such a tasty Chinese-Restaurant Style dinner that was GAPS legal!

2 tbsp. lard
3 or 4 dried red chiles, optional
1 pound boneless pork shoulder, thinly sliced or cut into 1/2-inch chunks
1 bunch broccoli, chopped into small florets and stems peeled then sliced (about 4 cups)
2 tbsp. minced garlic
1 tbsp. peeled and minced fresh ginger
1/2 cup sliced scallions or shallots or both
1/2 cup stock/broth
2-3 tbsp. coconut aminos (or 1 tbsp. soy sauce)
2 tsp. toasted sesame oil

Have all ingredients ready before you start.

Preheat a large skillet over high heat for about 2 minutes. Immediately add half the lard, the chiles if using them, and the pork, spreading it in one even layer. Cook, stirring only occasionally, until the pork browns, about 3 minutes. (If it's fully cooked, remove to a bowl and set aside to add in at the end; otherwise, keep it in the pan when you add the other ingredients.)

Discard the chiles (lower the heat if you've removed the meat; otherwise, keep it on high).

Add the remaining lard, and add broccoli. Stir occasionally, until the broccoli turns bright green and begins to become tender, 4-8 minutes. Add the garlic, ginger, and scallions/shallots and cook, stirring once or twice, for 30 seconds or just until barely cooked.

Add the stock and aminos, stir for 15 seconds, add sesame oil, and serve immediately.