Step 1

Julienne the meat to ¼-inch thickness. Mix the meat together with the marinade ingredients until there is no visible standing liquid. Marinate for 15-20 minutes while you prepare everything else.

Step 2

Preheat the wok over high heat. When the wok starts smoking, add 2½ tablespoons oil.  Immediately reduce the heat to medium, and cook the ginger for 30 seconds. Add the garlic and cook for another 15 seconds.

Step 3

Next, add in the pork, turn the heat back up, and cook for 1-2 minutes until the pork has cooked through. Resist the urge to stir too much, so the pork can brown lightly.

Step 4

Reduce the heat to medium, and add ¼ teaspoon dark soy sauce. Stir-fry everything well. Add the tofu sheets and peppers. Stir fry everything together, and season with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, ¼ teaspoon sugar, ½ teaspoon sesame oil, and ¼ teaspoon white pepper powder.

Step 5

Turn up the heat, and stir-fry everything together for 1-2 minutes. The dish is complete when the peppers are just tender, but still slightly crisp. As you stir-fry, keep an eye on the sauce: if the food is too dry and beginning to stick or burn, add a tablespoon of water. If you end up with an excess of visible sauce, keep stir-frying with the heat on high until everything is just lightly coated in sauce.