Mushroom & pork stir fry

Add 2 tablespoons of the oil to the wok. Heat, coat the wok and stir fry the pork until tender and crispy. Remove and set aside. Add the remaining oil to the wok, heat and add the ginger and then the garlic. Stir fry for a few seconds until the aroma is released, then add the shaoxing wine and Blue Dragon Soy Sauce Light. Then add the cabbage and stir fry for 30 seconds until wilted. To follow, add the mushrooms, stir fry for a further 30 seconds to 1 minute until tender. Return the pork to the wok, add the noodles and spring onions and stir fry until warmed through and combined – add a couple of tablespoons of water or stock if needed. Serve topped with toasted sesame seeds.