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Mix 2 tablespoons of salty soy sauce along with 2 tablespoons of sesame oil. Cut the pork into fine strips and mix with the soy sauce and sesame oil. Mix in a tablespoon of cornstarch and let the meat marinate for at least half an hour.
Meanwhile, clean the mushrooms with a mushroom brush or paper towel. Cut the mushrooms into slices. Peel the garlic cloves and roughly chop them.
Rinse the bok choy and cabbage and roughly chop them both. Mix 60 ml of salty soy sauce together with 1 tablespoon of sugar and 3 tablespoons of sweet soy sauce and set aside.
Heat the wok over high heat. Add a dash of sunflower oil as soon as the wok starts smoking. Fry the coarse garlic briefly and then add the meat along with the marinade.
Then add the mushrooms and fry briefly over high heat. Add cabbage and bok choy and fry in the wok for a few minutes longer.
Add the udon noodles to the wok along with the sauce and stir until the vegetables are al dente. Serve immediately, enjoy!