Heat oil in a wok over medium-high heat and sauté the minced lemongrass and chilies until fragrant.

Add the pork and chicken, stir-frying until the meat is browned and nearly cooked through.

Add the cabbage and bok choy, tossing quickly until the vegetables are just wilted but still crunchy.

Season with fish sauce and oyster sauce, stirring well to coat all ingredients.

Remove from heat and garnish generously with crushed roasted peanuts before serving hot with jasmine rice.