Thinly slice the Pork Loin against the grain. In a small bowl, marinate the sliced Pork Loin with 5 grams of Light Soy Sauce and 5 grams of Shaoxing Wine for 10 minutes.
2
Shred the Napa Cabbage into 2.5 cm wide strips. Slice the Fresh Shiitake Mushrooms. Mince the Garlic and Ginger. Slice the Scallions into 2.5 cm pieces, separating white and green parts.
3
In a separate bowl, combine 25 grams of Light Soy Sauce, 15 grams of Shaoxing Wine, Dark Soy Sauce, Oyster Sauce, Granulated Sugar, and White Pepper. Mix well to create the stir-fry sauce.
