3/4lbpork shoulder, sliced thinly across the grain
For the marinade:
3Tbspshao hsing rice wine(Shaohsing) - OR -
1Tbspshao hsing rice wine(Shaosing)
For the stir-fry
1tspginger root(minced or grated)
4green onions, thinly sliced (one for garnish)
1pintshiitake mushrooms, stems removed and sliced thinly
1pintnapa cabbage, sliced
1 1/2cupswood ear mushrooms, sliced
In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce. Toss to combine and let marinate about 30 minutes.
Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients.
Next, cut and assemble all your ingredients so that you can add them quickly to the pan.
Heat a wok over medium-high heat. Add oil, garlic, and ginger. When fragrant add scallions. Keep your spoon tossing the ingredients around. The key to stir-fry is to keep things moving!
Then add the pork. Cook until lightly browned.
Add bamboo shoots. Then sliced wood-ear mushrooms. Then shittake mushroom. Then Chinese cabbage.
Keep tossing everything, until everything cooks down.
Add the scrambled egg and half the sauce. Cook until heated through.
Give it a taste and add the rest of the sauce if you think it needs more flavor. If not, garnish with more sliced green onion and enjoy!
If you don't have the Shaohsing rice wine, sherry may be substituted - preferably dry.