Stir-frying a colorful mix

It took me a while to find out what to do with a purple cabbage that I just bought out of curiosity. Apparently, most of the recipes I found on the web were either salads, or sweet-and-sour dishes which de-colorize the cabbage. I would like to have a dish that highlights the purple color of this cabbage. So once again, I turned to stir frying, which often gives the hard vegetables a chance to shine.



Recipe: A colorful stir-fry of pork, purple cabbage and carrot (for 2)


Ingredients:
- 5-6 oz pork, cut into long thin strips of 1/4"x1/4" thick
- 1 small carrot, cut into thin strips of 2" long
- 4-5 leaves of purple cabbage, cut into long strips of 1/8" thick
- 1 clove of garlic finely chopped
- 3 tablespoon (TB) oil
- 1 TB sesame oil
- 2 teaspoon (tp) light soy sauce
- 1/8 tp sugar
- 1/8 tp salt
- 1/8 tp cornstarch
- dash of pepper
- 1 stalk spring onions, thinly sliced

Procedure:

Mixture pork with 1 TB oil, 1 TB sesame oil. Then add soy sauce, sugar, salt, and pepper. When well mixed, add cornstarch and mix thoroughly. Let set for 10-15 minutes. Heat a pan on med heat. spread the pork on pan and spread out evenly. Loosen any pieces that attach to each other. Turn up heat to med-high. Let sizzle for 1/2 minute. Stir to cook all sides evenly but only briefly. Don't overcook. Take pork out of pan. Add 2 TB oil and chopped garlic. Once garlic sizzles, add carrot and purple cabbage to stir fry for a few minutes. Add back the pork and stir well. Add spring onions and serve right away.