Eat It

Instructions

1

If you use dried mushrooms, soak them in water for 20 minutes.
2

Shred the pork tenderloin and then marinate with salt, 2 teaspoons cooking wine and starch. Mix well and set aside.
3

Shred the black ear mushrooms, lettuce stem and peppers into shreds in similar sizes as the shredded pork and set aside.
4

Heat up 2 tablespoons of oil in a wok and add shredded pork to stir-fry until the pork is no longer pink. Move shredded pork out of the wok.
5

Leave 1 tablespoons of oil in wok and add finely chopped or pressed garlic, grated ginger and chopped green onion to stir fry for the aroma. Then add back all the ingredients you've set aside and fry for around 1 minute, then add back the pork shreds.
6

In a medium bowl, add 1 tablespoon cornstarch, 2 tablespoons of cooking wine or any dry wine, the light soy sauce, black vinegar, sugar, salt, and sesame oil. Mix well and add to the pan, stirring until the sauce is evenly coated on the ingredients.
7

Place on serving dish and garnish with spring onions.