Spring cabbage and pork stir-fry with miso and oyster sauce

• 200 grams Finely sliced pork or Shabu Shabu pork (or other types of thinly sliced pork)
• 1 tsp Sake
• 1 Salt and pepper
• 3 leaves Cabbage
• 2 Green bell peppers
• 1/2 a stick Japanese leek
• 1 Trumpet mushroom (Eringi mushroom)
• 1 tsp Ginger (finely chopped)
• 1 tbsp Miso
• 1 1/2 tbsp Oyster sauce
• 1 tbsp Sake
• 2 tsp Sugar
• 1 Coarsely ground black pepper
• 2 tbsp Katakuriko
• 1 Vegetable oil

1. Chop cabbage into chunks, cut both green bell pepper and trumpet mushroom into thin rectangles, and cut japanese leek diagonally into thin slices.
2. I used season-fresh onion instead of Japanese leek in the picture.
3. Finely chop the ginger.
4. Make sure your pork slices are cut into bite-sized pieces and have them soaked in the ingredients.
5. Mix in a separate bowl.
6. Coat your pork slices in katakuriko.
7. Add vegetable oil and chopped ginger, and slowly fry over medium heat to bring out the aroma and of ginger.
8. Add pork slices into the pan and keep stirring over a medium to high heat.
9. Once the pork slices start to colour, add all the vegetables.
10. When you see the vegetables are cooked, add and make sure everything is evenly covered in the sauce.
11. The final sprinkle of coarsely ground black pepper will add a nice kick to the finished dish.

pork, sake, salt, cabbage, green bell peppers, mushroom, ginger, oyster sauce, sake, sugar, ground black pepper, katakuriko, vegetable oil

Taken from cookpad.com/us/recipes/154933-spring-cabbage-and-pork-stir-fry-with-miso-and-oyster-sauce (may not work)