Use Up Leftover Vegetables! Quick Meat and Vegetable Stir-Fry

• 100 grams Thinly sliced pork belly (pork offcuts, pork loin are OK)
• 2/3 Carrot
• 2 Green peppers
• 1 pack King oyster mushrooms (shiitake mushrooms, buna-shimeji mushrooms are OK)
• 100 grams Bean sprouts
• 4 leaves Cabbage
• 1 clove Garlic
• 1 Salt and pepper
• 2 tbsp Vegetable oil
• 2 tsp Chinese soup stock (chicken stock granules are OK)

1. Cut the carrot, green pepper, and king oyster mushrooms into thin strips.
2. Roughly chop the cabbage.
3. Slice the garlic.
4. Cut the pork into bite-size pieces, and sprinkle with salt and pepper.
5. Heat vegetable oil in a pan, and stir-fry the garlic.
6. When fragrant, add the pork, and continue stir-frying.
7. When the colour of the meat changes, stir-fry the carrot, green pepper, king oyster mushrooms, bean sprouts, cabbage in that order.
8. Add the Chinese soup stock granules, and continue stir-frying briefly, and it's done.

pork belly, carrot, green peppers, pack king oyster, sprouts, cabbage, clove garlic, salt, vegetable oil, chinese soup stock

Taken from cookpad.com/us/recipes/158922-use-up-leftover-vegetables-quick-meat-and-vegetable-stir-fry (may not work)