Mix chicken stock, 1 tsp salt and rice in rice cooker and cook until done.
Slice pork cutlets into thin strips. Mix pork cutlets, mustard, ginger, 1 T soy sauce, ½ tsp salt and ¼ tsp pepper in a bowl and set to the side.
Heat coconut oil in skillet on high heat. When oil starts to ripple, add meat mixture and spread into a single layer. Let cook until browned and turn meat over. Brown on second side and remove from skillet.
Add onions and carrots to skillet. Stir and cook for about 1 minute.
Add kale and cabbage and cook and stir about one minute more.
Add broccoli, asparagus, snow peas and garlic, plus remaining salt and pepper and soy sauce and add back cooked pork cutlets.
Cook and stir about 2 minutes more. Remove from heat and serve over rice.