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1
Soak the dried wood ear mushrooms and shiitake mushrooms in separate bowls to rehydrate.
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2
Cut the pork into bite-sized pieces, put into a bowl, add the ingredients and rub in the flavors well.
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3
Cut off the bottoms of the garlic cloves, peel off the skins and slice thinly.
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4
Set aside on a piece of plastic wrap or a plate.
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5
Cut the cabbage leaves into bite-sized pieces and put into a sieve.
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6
When the shiitake mushrooms are rehydrated, squeeze out tightly and put into the same colander.
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7
Wash the bean sprouts in the bag, and drain into another sieve.
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8
Slice the carrot and green pepper thinly, and place into the same colander with the bean sprouts.
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9
Cut the chives into 3-4 cm pieces, and chop the leek diagonally into 2 mm slices.
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10
Put them in yet another sieve.
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11
When the wood ear mushrooms have rehydrated, put in a sieve and wash well.
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12
Cut off any tough parts, squeeze out well, and combine with the cabbage and shiitake mushrooms.
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13
Put all the * ingredients in a heatproof dish and microwave for 30 seconds (at 1000 W) to dissolve.
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14
Heat sesame oil in a wok, and stir-fry the garlic over low heat for about a minute.
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15
Add the pork and stir-fry until cooked through, over low heat again.
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16
Turn the heat up to high.
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17
Add the cabbage and 2 types of mushrooms, and stir-fry for 1 minute (to coat the vegetables with oil).
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18
Add bean sprouts, carrot and green pepper and the combined sauce from Step 8 and stir-fry over high heat for about 30 seconds.
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19
Mix well and turn off the heat.
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20
Add leek and chives and stir-fry in residual heat in the pan.
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21
Add pepper to taste, mix well and it's done.
