Sichuan style stir-fried pork with bamboo shoots

Slice the Pork loin thinly against the grain. In a bowl, combine the sliced Pork loin with 10g of Shaoxing wine, 10g of Light soy sauce, White pepper, and Cornstarch. Mix well and add 5g of Vegetable oil to coat, preventing sticking. Marinate for 15 minutes.

Prepare the Winter bamboo shoots by slicing them thinly if not already. Mince the Garlic and Ginger. Slice the Scallion into 2-inch segments. Cut the Dried chili peppers into smaller pieces.

Heat a wok over high heat until it begins to smoke. Add 30g of Vegetable oil.