Ingredients
200 g lean pork, 30 g rehydrated wood ear mushrooms, 100 g rehydrated bamboo shoots, 25 g pickled chili peppers.
Seasonings
Chopped scallions, minced ginger, and minced garlic to taste, 3 teaspoons each of sugar and cornstarch, 2 teaspoons each of soy sauce and rice vinegar, and 2 tablespoons of vegetable oil.
Steps
1. Rinse the pork, cut into thick shreds, place in a bowl, and mix with salt and water starch to coat evenly; shred the wood ear mushrooms and bamboo shoots; mince the pickled chili peppers.
2. In a bowl, combine sugar, soy sauce, rice vinegar, salt, and a small amount of water and cornstarch slurry, stirring to form a sauce; set aside.
3. Heat oil in a wok until hot, add the shredded pork, pickled chili paste, minced scallions, minced ginger, minced garlic, sliced bamboo shoots, and wood ear mushrooms, then pour in the cornstarch slurry and stir-fry everything together until well combined.