In dutch oven, Boil cup of water with thumbnail shredded ginger, 2 star anise, 1/2 cup rice wine, 1/2 cup palm sugar, Tsp sweet soy sauce and Tsp pepper sauce, add pork chops when boiling, boil ten minutes, turn off and rest in the liquid. Trim outer fat strip from the pork chop edges when cooled enough to handle and chop to stir fry rice with. Slice pork in bite size pieces.

Pork Meat Sauce: In cast iron sauce pan, fry whole finely sliced onion, thumbnail ginger, clove of garlic, can of tomato sauce, add Tbs palm sugar, add 4 Tbs liquid from the pork chop boil and 4 Tbs liquid from the vegetable sweetsour, bring to slow boil to thicken. Stir into sliced pork.

Mix cup beansprouts with cup shaved white cauliflower and cup onion rings, cup carrot rings and cup sweet pepper rings, cup slivered cabbage and cup chopped leek tops, one chopped celery stick, cup cucumber dices, put in dutch oven, cover with half water, half rice vinegar, add, per cup of liquid:1 tsp turmeric, 1/2 cup of palm sugar, tsp ginger, tsp of pepper sauce, boil, cool, drain.