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.