Slice the Pork tenderloin into thin slivers, approximately 5cm long. In a bowl, combine the sliced Pork tenderloin with 15g Shaoxing wine, 10g Light soy sauce, 10g Cornstarch, White pepper, and Sesame oil. Mix well and marinate for 15 minutes.
2
Rehydrate Dried wood ear mushrooms in warm water for 20 minutes until soft. Drain and slice into thin strips. Drain and slice Canned bamboo shoots into thin strips.
3
Finely mince the Garlic and Ginger. Separate the white and green parts of the Scallions. Slice the white parts into 2cm segments and finely chop the green parts for garnish.
