Fill a wide and deep vessel with 8 to 10 cups of water. Pour pori into it. It will float on water. So use your hands to mix it well with water and leave it rest for 10 mins. Any impurities will settle at the bottom.
Scoop the pori into a colander to drain off excess water. Gently squeeze out excess water and transfer to a plate.
Heat a pan with oil. Add minced garlic and give it a quick stir. Add finely chopped spring onion white onion bulbs and sauté till it becomes translucent.
Add finely chopped beans, carrot and stir fry over high flame for 1 to 2 mins.
Add shredded cabbage, bell pepper (capsicum) and sauté for 1 min over high flame.
Add schezwan sauce, red chili sauce, soy sauce and mix well.
Add pori and toss well for it to mix with the veggies and cook for 1 min for the pori to heat through.
Schezwan pori is ready. Garnish with spring onion greens on top.
Serve hot either for breakfast or as a quick fix snack.