Process the green onions, bell pepper, broccoli and carrots in a food processor on 'shred' or else you can shred them by hand.
Grate the ginger by hand.
Chop the garlic finely.
Toast the sesame seeds by heating them in a dry skillet, shaking often. When they are fragrant and golden brown, remove from the heat and set aside.
Heat the coconut oil in large pot, or a Dutch oven.
Cover the pot and gently cook the veg for about half an hour, stirring every few minutes, until reduced by about half.
Add the ginger and stir it in well with the vegetables.
In the meantime cook the pork in another pan, stirring with a wooden spoon to break up lumps. When it is no longer pink (after about 8 minutes) it is done.
Drain off the fat from the pork, if you want.
Whisk together the soy sauce, sesame oil, hot sauce, garlic and sweetener or sugar in a bowl and pour this over the vegetables.
Add the pork to the veggies and simmer for 5 minutes to blend the flavors.
Serve with the toasted sesame seeds sprinkled on top.
