Ingredients

• 300g pork loin
• 100g wood ear mushrooms
• 50g bamboo shoots
• 3 cloves garlic
• 2 inch ginger
• 3 green onions
• 2 tbsp doubanjiang
• 1 tbsp douchi
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 1/2 cup vegetable oil
• salt to taste

Steps

1. Slice pork into thin strips and marinate with 1 tbsp soy sauce, cornstarch, and 1 tbsp oil for 15 minutes
2. Soak wood ear mushrooms in warm water until soft, then slice
3. Cut bamboo shoots into thin strips
4. Mince garlic, ginger, and green onions
5. Mix 2 tbsp soy sauce, sugar, rice vinegar, and 1/2 cup water for the sauce
6. Heat oil in a wok over high heat, stir-fry pork until变色, remove and set aside
7. Add more oil, sauté garlic, ginger, and doubanjiang for 30 seconds
8. Add wood ear mushrooms and bamboo shoots, stir-fry for 1 minute
9. Return pork to wok, pour in the sauce
10. Stir-fry for 2 minutes until sauce thickens
11. Add green onions, toss well
12. Serve hot with steamed rice