- Step 1
Heat 2 teaspoons of peanut oil in a wok over high heat. Stir-fry half the pork for 1 minute or until browned. Transfer to a bowl. Repeat with another 2 teaspoons of peanut oil and the remaining pork. Add soy, wine and sauce to pork in the bowl.
- Step 2
Heat remaining tablespoon of peanut oil over high heat. Stir-fry carrot, capsicum and shiitakes for 1 1/2 minutes. Add spring onion, cabbage and pork mixture and stirfry for 2 minutes or until liquid is almost evaporated and cabbage has just wilted. Remove from heat, stir in sesame oil and serve topped with extra spring onion.
* Chinese rice wine is from Asian food shops, or substitute dry sherry.