Directions

To Prepare

1. Slice pork loin into thin shreds and marinate 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 heat until almost cooked. Remove and set aside.

To Cook

1. In the same wok, add 1 tbsp of oil and sauté douban jiang and dried chillies for 1 min.
2. Add in minced garlic and ginger and sauté for 30 secs.
3. Toss in the wood ear fungus. Fry for 30 secs.
4. Toss in carrot, red and green capsicum and stir for 1 min.
5. Add the shredded pork in and fry for 1 min.
6. Pour in the sauce and give it a good stir.
7. Toss in the spring onion and stir for 30 secs and serve with steamed jasmine rice.