Stir the sauce ingredients together and set aside.
Add a little oil to a wok or large skillet and heat until hot. Add the pork, and brown it, while breaking it apart into small crumbles as it cooks.
When there is no more pink left, add the 5 spice powder, hoisin and soy sauces, mirin, and a dash of salt. Continue to cook, stirring almost continuously, until the pork is nice and browned and cripsy, about 8 minutes. Remove to a plate. Note: if you're cooking for kids or you just like things less spicy, you can brown the pork without anything added.
Add a bit more oil to the pan and add the onions, garlic, and ginger. Stir fry until the onion has softened a bit.
Scrape up any browned bits from the bottom of the pan as you stir fry. Add a splash of water if necessary to deglaze the pan better.
Add the cabbages and celery to the pan and stir fry over medium high heat just until the cabbage has started to wilt and reduce. Just a minute or two.
Add the pea pods, sprouts, green onion and carrots and toss for a minute or so more until everything is hot and brightly colored.
Drizzle the sauce over the pan and toss to combine and heat through. Add the browned pork, and any accumulated juices, to the pan and toss. Heat everything through.
Serve in bowls, either alone, or on top of rice or bean thread noodles.
Garnish with fried wonton strips, if desired. Directions below.
fried wonton strips
Slice your egg roll or wonton wrappers into small strips, about 1/2 inch wide by 3 inches long.
Heat 1/2 inch of vegetable oil in a skillet to hot but not smoking (about 340F) and fry the wonton strips, in batches, just until golden. This will happen very quickly so watch carefully. Remove to paper towels to drain. Note: if the strips burn, lower the heat and try again.