Who doesn't like Chinese stir-fry? Here's a primal friendly recipe adapted from Rachael Ray without all the starchy rice and fried grease you'll find at most Chinese restaurants.
1# boneless pork loin/chops
3 Tbsp cornstarch
3 Tbsp olive/sesame oil
1 bunch scallions, trimmed and sliced into 1" pieces
4 cloves garlic, finely chopped
8 oz mushrooms, sliced
2-3 bell peppers (preferably red/yellow/orange),
cut into 1" pieces
1 c chicken broth
1/4 c soy sauce
1/2 tsp ground ginger
Cut the pork into 1/4" thick slices and toss with 2 Tbsp cornstarch. Set aside. Mix chicken broth, stir-fry sauce (soy sauce and ginger) and 1 Tbsp cornstarch in small bowl. Set aside.
Heat 1 1/2 Tbsp oil over med-high heat and add the scallions and garlic, cooking until golden ~ 2 minutes. Add pork and cook ~-5 minutes, until no longer pink. Transfer to bowl to keep warm.
Add the remaining 1 1/2 Tbsp oil and cook bell peppers and mushrooms ~2-3 minutes. Pour chicken broth/stir fry sauce mixture from bowl over the vegetables and cook, stirring, until the sauce is thickened, ~2 minutes. Add pork back into skillet and stir until heated. Serve over spinach.