• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot; grate on the largest holes of a box grater. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime.

• Pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Melt 1 TBSP butter in same pan over medium-high heat. Add scallion whites; cook until fragrant, 1-2 minutes. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer and cook, stirring, until warmed through, 2-3 minutes. Turn off heat.

• Heat a large drizzle of oil in a second large pan over medium-high heat. Add carrot, bok choy and napa cabbage, and red cabbage. Cook, stirring occasionally, 2-3 minutes. • Add minced ginger; cook, stirring frequently, until fragrant, 30 seconds. • Stir in lime zest and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. Remove from heat.

• Slice pork crosswise. • Divide veggie stir-fry between plates and top with pork. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Squeeze juice from remaining lime wedges over everything and serve.