The vegetables - white and green cabbage, onion, carrot, red pepper, brocolli, red chilli, root ginger, chopped garlic cloves, cashew nuts, bamboo shoots - are marinaded in a little white wine, rice wine, fish sauce (nam pla), and sunflower oil. Leave for at least an hour and a half in a covered glass bowl, occasionally turning the mix.
The pork I used is some ham trimmings, cut into strips. Cook the ham first at a medium heat for at least four minutes, until the edges start to become crispy. Drain the marinade from the bowl, and add the vegetables to the wok. Stir-fry at a medium heat for about seven minutes. Serve piping hot.
Stir-Fry Marinade, with Crispy Pork
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