Ingredients
400 g pork leg meat, 100 g soaked dried bamboo shoots, 50 g fresh vegetable hearts, 30 g soaked black fungus, 40 g fresh broth, 25 g egg.
Seasonings
150 g (about 2/3 cup) vegetable oil, 25 g (about 3 tablespoons) potato starch, 15 g (about 1 tablespoon) sugar, 10 g each of pickled chili, Shaoxing wine, ginger, garlic, scallion, soy sauce, and vinegar, 3 g (about 1/2 teaspoon) salt, 1 g (about 1/4 teaspoon) MSG.
Instructions
1. Cut the soaked dried bamboo shoots into thin slices; remove the seeds from the pickled chili peppers and cut into diamond shapes; slice the ginger and garlic; cut the scallions into horse-ear shapes; slice the pork into pieces about 4 cm long, 4 cm wide, and 0.3 cm thick, then mix with salt, cooking wine, egg, and bean starch until well combined. In a separate bowl, combine soy sauce, sugar, vinegar, MSG, water starch, and fresh broth to make the sauce mixture.
2. Place a wok over high heat, add oil and heat to about 120°C (250°F). Arrange the meat slices flat in the wok and pan-fry until golden brown, then flip. Once both sides are golden, push the meat to one side, add pickled chili, ginger, garlic, wood ear mushrooms, bamboo shoots, baby bok choy, and scallions, and stir-fry quickly for a few seconds. Mix everything together with the meat, pour in the prepared sauce, and toss rapidly. Remove from heat and plate. This dish is golden in color, with a crispy exterior and tender interior.