From: Chinese Cooking Demystified

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Zhacai, Sichuan Preserved Mustard (榨菜), 80g

Pork (猪肉), 200g

Marinade: salt, ¼ tsp; sugar, ¼ tsp; cornstarch (玉粉), 1 tbsp; soy sauce (生抽), ½ tbsp; sesame oil (麻油), ½ tsp; Shaoxing wine (黄酒), ½ tsp; white pepper, ⅛ tsp

Oil, ~5 tbsp or enough to almost cover the pork in wok or pan

Aromatics: garlic, 2 cloves, minced; ginger, ~½ inch, minced

Liaoliu a.k.a. Shaoxing wine (料酒/回酒), ~1 tbsp (for use when frying)

Seasoning: soy sauce (生抽), 1 tsp; dark soy sauce (老抽), ¼ tsp; salt, ¼ tsp; sugar, ⅛ tsp; MSG (味精), ⅛ tsp; white pepper powder (白胡椒粉), ⅛ tsp

Beansprouts, 50g

Carrot, 20g, julienned

Slurry of ½ tsp cornstarch mixed with 1 tbsp water

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1. Slice the pork into ~2 inch slivers, and then marinate. Prep the aromatics and the carrot.

2. To fry, first shallow fry the marinated pork slivers over a high flame, ~180C. Once they look almost done, ~30 seconds, stir fry for another ~15 seconds to cook evenly. Remove, toss in a strainer, make sure the excess oil drips off.

3. Remove enough oil from the wok to get ~2 tbsp remaining. Low flame, fry the aromatics, ~30 seconds til fragrant. Swap the flame to high. Add the Zhacai, fry for ~30 seconds. Add the pork back in, quick mix, add the seasoning, another quick mix. Toss in the beansprouts and the carrot, fry for ~30 seconds, then swap the flame to low. Thicken with the slurry.