Serves 4 pork 200g sake 1 tablespoon Salt and pepper - pineapple (canned) 4 slices carrot 50g cabbage leaves 2 Welsh onion 5-cm long ginger root 10g red pepper 1/2 Seasoning mix soy sauce 1 1/2 tablespoons sake 1 tablespoon Pepper - juice from the pineapple can 2 tablespoons potato starch 1 teaspoon Vegetable oil -

‚P Slice the pork into bite-size pieces and season with pepper, salt and sake. ‚Q Quarter each pineapple slice. Cut the carrot into thin round slices and quarter them. ‚R Mince the Welsh onion and ginger root. Cut the cabbage into bite-size pieces. ‚S Remove the seeds from the red pepper and cut into thin rings. ‚T Combine the ingredients for the seasoning mix.

	‚PHeat vegetable oil in a wok, fry the pork over high heat and remove. ‚QAdd some more oil in the same wok, and fry the Welsh onion, ginger and red pepper. Add the carrot and cabbage, and cook over high heat. ‚RAdd the pork and the pineapple, stir lightly, and add the seasoning mix.
Serve on a dish in an appetizing way.