Stir-fried Er Kuai with Pork and Gai Lan

Slice the Er Kuai into approximately 0.5 cm thick pieces. If the Er Kuai is hard, blanch it in boiling water for 1-2 minutes until slightly softened, then drain well.

Thinly slice the Pork Loin against the grain. In a bowl, combine the sliced Pork Loin with 5 grams Light Soy Sauce, 5 grams Shaoxing Wine, 2 grams White Pepper, and 5 grams Cornstarch. Mix well and marinate for 15 minutes.

Prepare the sauce by combining the remaining 25 grams Light Soy Sauce, 10 grams Dark Soy Sauce, 10 grams Shaoxing Wine, 10 grams Chinkiang Vinegar, 5 grams Granulated Sugar, 15 grams Oyster Sauce, and 5 grams Sesame Oil in a small bowl. Stir until the sugar dissolves.