Oh, and a single thin cut pork chop from the freezer which I marinated (soy, ginger, garlic, sherry, brown sugar) and seared first. It's easy to cut that thin when it's still partially frozen.
The pork comes out, the veggies go in. To use less oil, add a little water and cover to steam them tender after stir frying for a few moments. The thing is, all the vegetables have to be cut so that they cook in the same time. Or if not, add them in order.
The sauce stuff goes in and is brought up to simmer, and the pork goes back in. It looks a bit boring and brown, but it was tasty served on a blend of brown and red rices, barley, and rye berries.