Stir Fried Vegetables - pork belly

Method

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