Steps
- Rehydrate dried wood ear mushrooms according to the package, drain, and julienne. Measure 1 cup plus 2 tablespoons of rehydrated wood ear mushrooms.
- Mix 225g of julienned pork loin with 2 teaspoons of canola oil, 1 teaspoon of Shaoxing wine, 2 teaspoons of light soy sauce, ¼ teaspoon of white pepper, 1 teaspoon of cornstarch, and 1½ tablespoons of water. Marinate for 20 minutes.
- Mix 1½ tablespoons of rice vinegar, 1½ tablespoons of sugar, 1 tablespoon of light soy sauce, 1½ teaspoons of Shaoxing wine, 1 cup of water, and 1½ tablespoons of cornstarch.
- Heat a wok over high heat. Add a third of 3 tablespoons of canola oil and stir-fry the pork until opaque. Transfer to a plate.
- Over medium heat, add the remaining oil and 1 tablespoon of doubanjiang. Stir for 1 minute, until the oil turns red.
- Add 2 teaspoons of minced ginger, 2 teaspoons of minced garlic, and ¼ cup of dried red chilies. Stir for 15 seconds, then add the mushrooms and stir-fry over high heat for 30 seconds.
- Restir the sauce and add with 225g of peeled julienned celtuce, 1 finely chopped scallion, and the pork. Toss until the sauce thickens and the pork is cooked through.