Heat a large pan or wok.

Add oil to the pan.

Add the pork pieces to the hot oil.

Fry the pork until fully cooked and slightly browned.

Add the chopped onions to the pan.

Sauté the onions until softened.

Add the shredded cabbage and toss with the other ingredients.

Incorporate the sugar, chopped fresh ginger, and sliced green peppers.

Taste and add salt if needed.

Heat all ingredients thoroughly, ensuring vegetables remain crunchy.

Serve immediately with rice, boiled noodles, or crisp noodles.

If the stir-fry produces excess liquid, thicken it by mixing 1 tablespoon of cornstarch with 1/4 cup of water and adding it to the pan, stirring until thickened.