2 tbsp (30 mL) vegetable oil
1 lb (454 g) lean ground pork or lean ground chicken
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp (15 mL) minced gingerroot, (or 1 tsp/5 ml ground ginger)

Vegetables:
1/4 small cabbage, sliced (about 3-/12 cups/875 mL)
2 small carrots, thinly sliced diagonally
1/4 cup (60 mL) chicken stock

Sauce:
1-1/2 cups (375 mL) chicken stock
1/4 cup (60 mL) oyster sauce
2 tbsp (30 mL) toasted sesame seeds
1 tbsp (15 mL) cornstarch
2 tsp (10 mL) sesame oil
1 green onion, thinly sliced

Sauce: In bowl, whisk together chicken stock, oyster sauce, sesame seeds, cornstarch and sesame oil; set aside.

Main Ingredients: In large wok or skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry pork in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.

Add remaining vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.

Vegetables:Add cabbage, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return pork to pan. Pour in sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.