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1
Cut the pork into bite sized pieces.
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2
Put in a bowl with the ingredients and mix and massage in the ingredients with your hands.
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3
Cut the cabbage into bite sized pieces.
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4
Slice the core parts into thin diagonal slices, and put both in a colander.
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5
Slice the onion into thin wedges and put that in the colander too.
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6
Put the wood ear mushrooms and water to cover in a heatproof container, and microwave for 1 minute 30 seconds at 100w.
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7
When it's cooled down, drain, pat dry and put in the colander from step 2.
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8
Wash the bean sprouts in the bag and put into a separate colander.
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9
Julienne the green pepper and carrot, and put into the same colander as the bean sprouts.
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10
Cut the Chinese chives into 3-4 cm long pieces, and place on a paper towel.
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11
Slice the garlic, remove the shoot inside with a toothpick and place on a piece of plastic wrap.
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12
Slice the leek into 2mm thick diagonal slices and place on top of the chives.
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13
Put the * ingredients in a heatproof container.
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14
Put the sesame oil in a wok.
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15
Stir fry the garlic over low heat until it's slightly colored.
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16
Add the pork and cook through.
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17
While you're doing step 7, microwave the * ingredients for 30 seconds at 1000w and mix well.
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18
Turn the heat up under the wok to high.
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19
Add the step 2 vegetables and stir fry for about a minute.
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20
Add the step 4 vegetables and the combined * ingredients.
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21
Stir fry for about 30 seconds, and turn off the heat.
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22
Add the chives, leek and pepper, and stir fry with residual heat.
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23
Serve.
