Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a bowl, combine the cumin-Sichuan sauce, soy glaze, and 1 tablespoon of water (or 2 tablespoons for 4 servings.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots. Season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until combined and the carrots are tender. Transfer to a bowl. Add the ponzu sauce and toss to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until lightly browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 3 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness. Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the scallion rice and finished carrots. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.