Pork and Vegetable Stir-fry

I really like nira, but the amounts sold in supermarkets are usually too big for one dish. I usually make scrambled eggs with nira, and this dish (which can also include scrambled eggs). Use thinly sliced pork, leaner is better. Don't leave the meat in the ginger mixture for too long, or it will get too spicy.

Pork and Vegetable Stir-fry

150g pork
1 tsp. soy sauce
1 tsp. sake
small amount of freshly ground ginger
150g cabbage
100g bean sprouts
50g nira
50g carrot
salad oil, sugar, salt, soy sauce, sake

Cut the meat into bite-sized pieces. Mix 1 tsp soy sauce and 1 tsp sake together with ginger and marinate the meat in the mixture. Cut nira into 5cm long strips, and cut cabbage and carrot into similar size pieces. Rinse and drain bean sprouts.

In a wok or large frying pan, heat 2 tablespoons of vegetable oil. Add the pork and stir-fry until it changes color. Add the carrot and cabbage and continue frying until the vegetables begin to soften. Next, add the nira and bean sprouts. When heated through and nira begins to wilt, add one teaspoon each of sugar and salt*. Stir well, then add one teaspoon of soy sauce and one tablespoon sake. Stir to mix all seasoning in, and you're done!

*I only put in a 'dash' of salt, since there's soy sauce added at the end.