Shredded Pork with Pickled Vegetables Noodles

In a bowl, combine the shredded Pork tenderloin with 10 grams of Light soy sauce, Shaoxing wine, Cornstarch, 2 grams of Sesame oil, and 1 gram of White pepper. Mix well and marinate for 15 minutes.

Rinse the Preserved mustard greens thoroughly under cold water to remove excess salt, then squeeze dry and finely chop.

Heat a wok over high heat until smoking. Add 15 grams of Vegetable oil. Add the marinated Pork tenderloin and stir-fry quickly until it changes color and is cooked through, about 2-3 minutes. Remove the Pork tenderloin from the wok and set aside.