Slice the pork in to thin slices.
Chop the Bok Choy and discard stems.
Slice the red peppers in to thin slices.
Mince garlic and ginger.
Combine soy sauce with Thai chili sauce, cinnamon and cloves.
Preheat the Big Green Egg to 500°.
Preheat the Wok.
Add sesame oil and the pork and stir fry until slightly browned.
Remove the pork from the wok and set aside.
Add another tablespoon of sesame oil to the wok and throw in the red peppers.
Stir fry the peppers for 3-5 minutes, until they just begin to soften.
Add the pork back to the wok along with the ginger and garlic then stir fry 30 seconds.
Add the sweet thai chile sauce, soy sauce, ground cloves, cinnamon and pepper.
Allow the mixture to bubble and reduce, about 5 minutes, or until the sauce has thickened and coats the pork nicely.
When the sauce is to your liking add the bok choy and toss well, cooking for another minute.
Remove from the heat and stir in the tangerines.
Serve the stir fry over soba noodles and garnish with green onions and toasted sesame seeds.