Step 1

SLICE: Place a cutting board with a damp paper towel under to prevent the board from moving. Use a sharp filet knife, place the knife at a 45 degree angle, thinly slice the pork against the grain to thin pieces, about 0.5 cm (0.2-inch) thickness.

Step 2

VELVET: Add ingredients from salt to Shaoxing wine, if using. Mix well. Add water little-by-little while gently stir and massage the meat, using your hand to stir and mix for 2-3 minutes until all the liquid is well absorbed, then sprinkle in starch. Mix and finally add the oil. Mix and coat well again. Now the pork is ready for stir frying.

Step 3

STORAGE: Cover the velveted pork with a thin layer of saran wrap and store in an airtight container. Refrigerate for up to 1-2 days.

Step 4

STIR FRY: Preheat a large wok or non-stick pan over medium-high until it feels warm. Add 1 tbsp oil, swirl it around the pan. The oil should be simmering but not smoking or burning.

Step 5

Add the pork and quickly spread out into a single layer. You should hear a sizzling sound. This means the pan is hot with the right temperature. Pan sear the pork without touching for 3-5 seconds then use a spatula with a firm tip to quickly fry the other side. As soon as the pork turns pale, about 80% cooked, transfer them out right away.

Step 6

Saute the aromatics and vegetables of your choice. Season with salt. Return the pork to the pan and pour-in a stir fry sauce of your choice. Serve hot.