I really should write this stuff down when I'm doing it.

I just made an outrageously good pork stir fry. I couldn't tell you the ratios if you held a gun to my head, but the marinade was made with mirin, rice vinegar, dark and light soy sauce, sesame oil, fresh grated ginger, a bit of sugar, and smashed fresh garlic. Some of that was put aside and mixed with cornstarch to make the sauce. The rest was used as a marinade for strips of pork loin.

The stir fry consisted of the pork, thinly sliced carrots, chunks of yellow onion, sliced button mushrooms, and shredded Napa cabbage. Onions and carrots in first, then the pork, then the mushrooms and cabbage, covered for five minutes, then let the juices cook down on high heat, add the sauce, stir and toss, then garnish with thinly-sliced green onion and served with steamed white rice.