In a medium bowl, prepare the marinade by mixing the coconut aminos, fish sauce, minced garlic, and ginger.
Add the sliced pork, stir to coat completely, and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
While the pork marinates, prepare the shirataki noodles according to package directions. This typically involves rinsing them thoroughly under cold water and patting them dry.
Heat the ghee in a large skillet, wok, or Dutch oven over medium-high heat.
Add the marinated pork and cook for 3 to 5 minutes until browned, stirring occasionally.
Add the sliced mushrooms and chicken stock to the skillet.
Cook for about 5 minutes, allowing the mushrooms to soften and absorb the flavors.
Stir in the sliced celery and bell peppers, and continue to cook for another 2 to 3 minutes until they are crisp-tender.
Add the drained bamboo shoots and prepared shirataki noodles to the skillet.
Stir everything together to combine and heat through.
Season with salt and pepper to your liking.
Remove from heat and drizzle with toasted sesame oil.
Garnish with fresh spring onions and serve immediately.
Don't overcrowd the pan when cooking the pork. If necessary, cook it in two batches to ensure it sears properly rather than steams.
