1 12-oz bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
½ lb pork tenderloin, sliced very thin
1 bunch scallions, sliced, divided
1 Tbsp coconut aminos
1 Tbsp rice vinegar
2 Tbsp hoisin sauce (recipe on next page)
Heat 1 tsp oil in a large skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Wipe out the pan and heat the remaining 2 tsp oil over medium heat. Add pork, ginger, and garlic and cook, stirring, until pork is no longer pink and other ingredients are softened and fragrant, 1 to 3 minutes.
Add shredded vegetables, half the sliced scallions, coconut aminos, and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.
Add the reserved eggs, until heated through, 1 to 2 minutes.
Stir in the remaining scallions. Remove from heat.