Instructions: In a small bowl, stir together soy sauce and garlic. Add pork strips; stir to coat well. Set aside.

In wok or 12-inch skillet, heat 2 tablespoons of oil over medium heat. Add cabbage and saute for 5 minutes. Add bean sprouts, mushrooms and carrots; saute for 5 minutes longer or until vegetables are crisp-tender. Remove from skillet with a slotted spoon; keep warm in oven-proof bowl.

In same wok, heat remaining tablespoon of oil. Add pork mixture. Saute until pork is cooked through, about 5 minutes. Place in bowl with vegetables, tossing to mix well. Spread each muffin half with hoisin sauce; top evenly with pork/vegetable mixture. Sprinkle with green onions, then crystallized ginger. Serve immediately.

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