Directions

To Prepare

1. Slice pork loin into thin shreds and marinade with Shao Xing wine, salt, white pepper, corn flour and oil. Set aside.
2. Prepare sauce and set aside.
3. Heat up wok with 2 tbsp oil. Sear shredded pork over high heatuntil almost cooked. Remove and set aside.
4. To Cook
5. In the same wok add 1 tbsp of oil and sauté douban jiang and dried chillies for 1 min.
6. Add in minced garlic and ginger and sauté for 30secs.
7. Toss in the wood ear fungus. Fry for 30 secs.
8. Toss in carrot, red and green capsicum and stir for 1 min.
9. Add the shredded pork in and fry for 1 min.
10. Pour in the sauce and give it a good stir.
11. Toss in the spring onion and stir for 30 secs. Dish up.
12. Serves with steamed jasmine rice.