Steps

1. In a bowl, place the Stir-fry Cabbage Mix (1 pack, 240g) and soak in water for about 5 minutes to restore its texture.
   🕒 00:50
2. Drain the water from the soaked vegetables and thoroughly dry using a salad spinner. (This is the key!) Thoroughly draining the water prevents sogginess and maintains a crisp texture.
   🕒 06:32
3. On a cutting board lined with parchment paper, trim the end of 1 clove of Garlic (approx. 8g) and cut it in half lengthwise. Peel and remove the sprout.
   🕒 02:18
4. Grate the 8g of Ginger into a bowl, then grate the Garlic.
   🕒 03:24
5. To the bowl with grated ginger and garlic, add Soy Sauce (2 tsp), Mirin (2 tbsp), Oyster Sauce (1 tsp), Sugar (1/2 tbsp), and Potato Starch (1 tsp). Mix well to create the sauce.
   🕒 04:22
6. Add the Pork Shoulder Slices (200g) to the bowl with the prepared sauce. Tear into bite-sized pieces as you add them.
   🕒 04:48
7. Thoroughly massage the sauce into the pork with one hand. (This is the key!) The potato starch retains the meat's juices, preventing it from becoming dry. The sauce will coat the meat well, creating a tender texture.
   🕒 05:46
8. Prepare a bowl to temporarily hold the stir-fried vegetables.
   🕒 07:12
9. Prepare the Salt, MSG (Umami Seasoning), and Pepper for seasoning.
   🕒 07:15
10. Heat a frying pan over medium-low heat. Add a slightly generous amount of Sesame Oil (to taste) and heat thoroughly. (This is the key!) Using more oil ensures the vegetables are evenly coated and cook uniformly.
    🕒 07:27
11. Add the drained vegetables to the heated oil and stir-fry, lightly coating them with oil.
    🕒 08:04
12. Once the vegetables are coated with oil, add Salt (1 pinch), MSG (Umami Seasoning) (4-5 shakes), and Pepper (a generous amount). Stir to distribute and lightly stir-fry. (This is the key!) Overcooking vegetables will make them soggy, so remove them from the heat when they are about half-cooked and let the residual heat finish cooking them.
    🕒 08:40
13. Transfer the stir-fried vegetables to the prepared bowl.
    🕒 09:38
14. Add a bit more Sesame Oil (to taste) to the same frying pan, this time over low heat, and warm it up.
    🕒 09:57
15. Once the oil is warm, add the pork coated in sauce and cook slowly while spreading it out. Switch to chopsticks to stir-fry. (This is the key!) Seasoned meat can burn easily, so cooking over low heat prevents burning and keeps the meat tender.
    🕒 10:05
16. Once the pork is thoroughly cooked, increase the heat to medium-low and return the vegetables to the frying pan.
    🕒 11:30
17. Finally, quickly toss everything together. Once hot, it's ready to serve.
    🕒 11:40
18. Plate the dish and sprinkle with black pepper to your liking. (This is the key!) Stir-frying the meat and vegetables separately and then combining them in the pan at the end results in a non-soggy and delicious dish.
    🕒 12:21