Slice the meat bacon-thin (partially freezing the pork makes slicing easier). Make a marinade from the ginger, rice wine and soy sauce, and add the pork slices, one at a time to make sure they are evenly coated. Marinate the meat, turning occasionally, for 10–15 minutes.
Wash and pat dry the snow peas and string them if necessary. Or cut the cabbage across the stalks, into
Heat the oil in a heavy cast-iron skillet and, separating the slices, sear the pork over medium heat in
Return the pork all at once to the skillet, with whatever marinade and juices remain from the first searing. Sauté the pork over high heat, turning frequently, until it is well cooked and glazed (about 2–3 minutes). Serve the pork with the vegetables, either warm or at room temperature.
Note: After cooking, the skillet will look discouragingly encrusted with marinade. Just soak it immediately after using for at least 10 minutes before scrubbing it clean.