Loin of pork cut into small pieces or strips (bars). If the meat is slightly frozen, it's even better so it is easier to slice.

Prepare the dressing-marinade. In a large bowl, mix soy sauce, cornstarch, rice vinegar (if such is not present, it is quite suitable conventional) and a pinch of cinnamon. Give everything a good stir. The marinade is ready.

The pieces of meat onto the sauce and mix well so that each piece dipped into the sauce. Leave the meat to marinate for half an hour.

Meanwhile, peel the carrots and cut into strips. The finished strips of carrot spread in a saucepan, add a pinch of salt and pour hot water. As soon as the water boils, cook the carrots for 2-3 minutes. Then drain off the water.

While cooking the carrots, we have a little time to chop the cabbage. We need the white part of the cabbage, so to speak, roots :) so, cut the cabbage into strips.

For this dish it is best to take a wok, but since I'm still only dreaming about it, cooking in a frying pan... In a deep frying pan (wok) heat the vegetable (olive) oil and spread the marinated meat directly with the marinade. On high heat fry the meat on all sides, stirring constantly. Be careful the meat does not stick together and does not burn. Prepared meat put on a dish and begin to fry carrots. Fry, stirring constantly, about 2-3 minutes, then return carrots to the meat and fry all together for another 2-3 minutes. Then add cabbage, sugar and pepper. Fry together also stirring for another 2-3 minutes.

That's all pork in Chinese ready. As a side dish is perfect with egg noodles or boiled rice. I cooked the noodles. In a saucepan, boil water, throw noodles and cook on low heat for about 4 minutes. Drain, and serve.