- Partially freeze pork scotch fillet. Cut pork into thin slices and season with salt and pepper. Set aside.
- Cut garlic chives and julienne carrot to 3-4cm length. Set aside
- Heat wok over high heat. Add sesame oil and stir-fry pork scotch fillet slices to almost cooked, add cut vegetables, bean sprouts and Obento Ponzu sauce. Stir-fry for 1 minute. Serve hot.