Sichuan style stir-fried pork with wood ear mushrooms

Slice the Pork tenderloin into thin, bite-sized pieces. In a bowl, combine 10g Shaoxing wine, 5g Light soy sauce, 5g Cornstarch, and 5g Vegetable oil with the sliced Pork tenderloin. Mix well and marinate for 15 minutes.

Place the Dried wood ear mushrooms in a bowl and cover with hot Water. Let them rehydrate for at least 20 minutes until soft, then drain, rinse, and slice into strips. Discard any tough stems.

Finely mince the Garlic and Ginger. Slice the Scallions into 2-inch sections, separating the white and green parts.