Method

1. Heat oil in a hot wok. Add pork in 2 batches. Stir-fry until just cooked. Remove from wok. Drain on absorbent paper.
2. Add sauces to the wok. Cook for 2 minutes, or until sauces reduce and thicken. Return pork, cashews and half the spring onions to wok. Stir-fry until hot and combined.
3. To serve, divide mixture among cabbage leaves. Top with carrot and remaining spring onions.
   

Cook's Tip

For a change, substitute iceberg lettuce leaves for the red cabbage leaves in this recipe. Or you can use beef or chicken stir-fry strips instead of pork.