In a medium bowl, combine 2 tablespoons of cornstarch with 1 cup of water and 4 tablespoons of soy sauce; set aside. Toast ½ cup of crushed peanuts until they turn light brown and fragrant. Reserve half for garnish, then add the remaining peanuts to the pan along with 2 tablespoons of brown sugar and 3 minced garlic cloves. Stir until the sugar dissolves.

Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add 1 diced onion and 3 minced garlic cloves, sautéing until fragrant, about 2-3 minutes. Add ½ pound of ground pork and 2 tablespoons of fish sauce, breaking the meat into smaller pieces. Cook for 3 minutes until the pork is no longer pink. Add ½ pound of shrimp, cooking until they turn pink and opaque, about 2-3 minutes more.

Stir in 1 large sweet potato (diced) and 2 medium carrots (julienned), adding a splash of water to help them steam. Cover the pan and cook for 3-5 minutes until the sweet potatoes are just tender but still firm.

Add 2 cups of chopped cabbage and 1 cup of trimmed green beans to the pan. Season with salt to taste, and toss everything together, cooking for an additional 2-3 minutes.

Plate the sautéed mixture in a vibrant serving bowl. Drizzle your homemade sauce over the top, and finish with a sprinkle of the reserved crushed peanuts. Serve warm.