Diced pork with shiitake mushroom

Cut the pork loin into about three millimetre sheets, stack and cut into slivers, then dice.

Marinate the pork with a quarter teaspoon salt, half a teaspoon each of sugar, corn starch and liaojiu, and a quarter teaspoon of dark soy sauce; mix thoroughly, coat with about a teaspoon of oil and leave at least ten minutes.

Slice the mushrooms in half horizontally, cut into slivers and dice to the same size as the pork.

Blanch the mushrooms in boiling water about one minute to take out the grassy taste, strain, rinse under running water and squeeze them out so they are not waterlogged.

Crush the ginger and garlic, cut off the scallion whites to use as aromatics and slice the greens for the end.

Heat the wok piping hot, shut off the heat, add about two tablespoons of oil and swirl it to make a non-stick surface.

Flame on high, add the garlic, ginger and scallion whites and fry about fifteen seconds until fragrant.

Add the marinated pork and fry about a minute until it looks done, then swirl a tablespoon of liaojiu over the spatula and around the sides of the wok.

Add the mushrooms and fry another minute, then swirl in a tablespoon and a half of soy sauce and mix.

Add three quarters of a cup of water and bring to a boil.

Season with half a tablespoon of oyster sauce, a teaspoon of sugar, a quarter teaspoon of white pepper powder and an optional sprinkle of MSG, and let it bubble about two minutes.

Add the cornstarch slurry and mix until thickened.

Add the chopped scallion greens, shut off the heat and drizzle on about a teaspoon of toasted sesame oil.