Fish-Fragrant Shredded Pork

Slice 200 g pork loin across the grain into 6–8 cm by roughly 3 mm slivers. Mix with 1 tbsp light soy sauce, 1 tbsp Chinese cooking wine, and 1 tbsp starch; marinate for 10 minutes. Julienne 50 g rehydrated and drained black fungus, carrot, and green bell pepper to a similar thickness, then prepare the scallion, garlic, ginger, and pickled chilli.

In a small glass bowl, mix the remaining 1 tbsp light soy sauce with 2 tbsp Chinese black vinegar, 1 tbsp sugar, the remaining 1 tbsp cooking wine, 1/2 tbsp starch, and 5 tbsp water. Stir again immediately before using.

Heat the wok with 1 1/2 tbsp oil. Add and separate the pork slivers over medium-high heat; stir-fry until just cooked and still tender, then transfer out. Allow roughly 60–90 seconds, adjusting for thickness and heat rather than relying only on surface colour or a fixed time.

Reduce to medium heat. Add the remaining 1/2 tbsp oil, scallion whites, 4 minced garlic cloves, 2 tsp minced ginger, 30 g chopped pickled chilli, and 1 tbsp Pixian doubanjiang; stir-fry for 45–60 seconds until aromatic with clear red oil, without scorching.

Increase to high heat. Add 50 g rehydrated and drained wood ear strips, one third of a medium carrot cut into julienne, and one julienned green bell pepper. Cook until heated through, with no raw hardness in the carrot and the pepper still crisp-tender. Allow roughly 60–90 seconds, adjusting for cut size and heat.

Return the just-cooked pork. Re-stir the sauce and add it gradually, tossing over high heat for roughly 30–60 seconds until the pork is hot and a thin glossy glaze coats the pork and vegetables without pooling. Re-stir before each addition and stop if the mixture is already sufficiently coated. Finish with scallion greens and serve immediately.