Ingredients

Green pepper (choose sweet or spicy based on family’s preference) —— 1 large or 2 small, sliced
Carrot —— 1, sliced
Black fungus —— 10 strips, soaked, stems removed, rinsed, and sliced
Pork loin —— 1/2 pound, sliced, marinated

The amount of seasonings will be written in the following cooking steps.

Step 1

.

Marinate the shredded meat:
1 spoon of light soy sauce
3 spoons of water mixed with starch (1 spoon of starch dissolved in 3 spoons of water)
1 spoon of cooking oil
One-third spoon of salt
One-third spoon of white pepper powder
Mix them well.

Step 2

Seasoning preparation:

• Two slices of ginger, minced
• Cut one large scallion into 6 pieces
• Mince three garlic cloves
• 1 tablespoon of Pixian Doubanjiang (broad bean paste)

Sauce preparation (4321 principle):

• 4 tablespoons of balsamic vinegar
• 3 tablespoons of water
• 2 tablespoons of light soy sauce
• 1 tablespoon of sugar
• 1 tablespoon of cornstarch
• 1/2 tablespoon of salt
• 1/5 tablespoon of monosodium glutamate

Step 3

.

Stir-fry:

1. Heat the wok with oil, add minced ginger and minced garlic, stir-fry until the meat shreds are cooked, then remove from heat.
2. Turn up the heat, heat the wok with oil, add a spoonful of doubanjiang (broad bean paste), quickly stir to prevent sticking to the bottom of the wok, add chopped green onions, stir-fry carrot shreds for 1 minute, add shredded wood ear fungus and stir-fry for 2 minutes, add shredded green bell pepper and quickly stir-fry until the pepper is slightly cooked.
3. Pour the sauce along the edge of the wok, stir vigorously to mix evenly, then remove from heat!
   Mix with cooked rice and enjoy it!