Step 1

Slice pork fillet then cut into long thin strips (see note 3).

Step 2

In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen.

Step 3

Add corn starch then mix well. Set aside.

Step 4

Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic.

Step 5

Cut wood ear, bamboo shoots and carrot into thin strips.

Step 6

Finely chop spring onion.

Step 7

Mix all the ingredients for the sauce and stir well.

Step 8

Heat up a wok (or a deep frying pan) over high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when the meat becomes pale.

Step 9

Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Add wood ear, bamboo shoots and carrot.

Step 10

Stir fry for half a minute or so then add the pork. Cook a further half a minute.

Step 11

Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom). When it becomes thick, turn off the heat then sprinkle spring onion over (see note 4).