Instructions

1. First, marinate the pork. In a bowl, mix the pork with the garlic, Ketjap Manic, rice vinegar and sesame oil. Set aside.
2. Meanwhile, prepare the veggies. Peel, then slice the onion, garlic and ginger. Chop the chilli.
3. Cut the carrot and bell pepper into small cubes, then slice the cabbage.
4. Heat a wok, then stir-fry the pork for 3-5 minutes, add the marinade and cook for another couple of minutes, then remove everything to a bowl.
5. Heat the groundnut oil in the wok, then stir-fry the onion, ginger, chilli and garlic for a couple of minutes, then add the carrot and red pepper bits. Stir-fry for 3 minutes, then add the soy sauce and rice wine.
6. Stir, then add some water and the green beans and cabbage. Put a lid on and turn down the heat.
7. Cook for 5 minutes, then add the beansprouts and sesame oil and cook for 2 more minutes.
8. When the veggies are tender, add the pork and its sauce, then stir to warm through.
9. Serve with sesame seeds and chopped coriander leaves scattered on top.