How to make it

  • Boil the pork with the wine, ginger and green onion for 10 minutes (boil as long as 30 if using a tougher piece of pork). Remove from the water, cool, and slice thinly.
  • Heat the oil in a wok and fry the chiles until darkened.
  • Fry pork slices for a minute
  • While frying mix sauce ingredients in a small bowl.
  • Add the garlic, cabbage and carrot to the wok, and cook for another minute or two.
  • Remove from the wok, retaining the oil. Fry the sauce in the oil for 10 or 20 seconds, then return the other ingredients, toss, remove from heat and serve.

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