Stir-fried vegetables with spring rain

INGREDIENTS (4 servings)

1 chopped onions
1/2 chopped carrots
1/4 cabbages
1 bunch of spinach
1 teaspoons grated ginger
50g of spring rain
300g of chopped pork

1 tablespoon cooking oil
1/2 tablespoon bean paste
1 tablespoon sweet cooking rice wine2 teaspoon instant bouillon
1/2 tablespoon soy sauce
1 teaspoon sesame oil

DIRECTIONS

1. Heat oil over medium-high heat in a large frying pan, Add 1 tablespoon cooking oil, onions and grated ginger for 1 minute. Add chopped pork until pork little bit cooked.
2. Mix in spring rain. When the pork cooked add carrots, cabbages, spinach, stir-fry until all cooked.
3. Stir up bean paste and sweet cooking rice wine.
4. Add instant bouillon, soy sauce and No.3 to No.2.
5. Right before cooked, add sesame oil.