Ingredients
350 g (about 12 oz) pork, 100 g (about 3.5 oz) rehydrated bamboo shoots, 25 g (about 1 oz) rehydrated wood ear mushrooms, 15 g (about 1/2 oz) pickled chili peppers.
Seasonings
50 g vegetable oil, 25 g cornstarch slurry (water mixed with cornstarch), 15 g sugar, 10 g each of garlic, scallion, and soy sauce, 5 g each of ginger and vinegar, 3 g salt, and 1 g MSG.
Instructions
1. Rinse and julienne the bamboo shoots and wood ear mushrooms; finely chop the pickled chili peppers; cut the pork into strips about 7 cm long and 0.3 cm thick, then mix with salt and cornstarch slurry; finely mince the ginger and garlic; chop the scallions; prepare the sauce by combining soy sauce, vinegar, sugar, MSG, cornstarch slurry, fresh broth, and salt.
2. Place a wok over high heat, add oil and heat to about 180°C (350°F). Add the shredded pork and stir-fry until separated, then add pickled chilies, minced ginger, and minced garlic, stir-frying until fragrant. Add wood ear mushrooms, bamboo shoot strips, and scallions, stirring to combine. Pour in the prepared sauce mixture, quickly toss everything together, and immediately remove from the wok onto a serving plate. This dish is vibrant red in color, with tender meat and a balanced blend of savory, sweet, sour, and spicy flavors.