• In a small bowl, combine jam, chili sauce, half the soy sauce, and 2 TBSP hot water (4 TBSP for 4 servings). Set apricot-chili duck sauce aside. • In a separate small bowl, combine ponzu, half the sesame oil, remaining soy sauce, and 1⁄4 tsp sugar (1⁄2 tsp for 4). Set sesame-soy mixture aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, red cabbage, and bok choy and napa cabbage to hot pan. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes. Remove from heat. • Transfer veggie stir-fry to a medium bowl. Stir in remaining sesame oil and a pinch of salt and pepper. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add pork*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. • Stir in sesame-soy mixture. Cook until flavors meld, 1-2 minutes more.

• Divide veggie stir-fry between bowls. Top with pork. Drizzle with apricot-chili duck sauce and serve.