Hainanese-style glass noodle stir-fry

Season the pork with a little soy sauce and mix in a little water; let it sit until the water is absorbed so the pork stays moist.

Soak the glass noodles about 10 minutes in room-temperature water and cut them in half.

Soak dried shiitake in hot water about 30 minutes, squeeze out the water, cut off the tough stems and slice thinly.

Soak dried black fungus until it swells, and cut into small pieces; soak dried shrimp to soften.

Peel the daikon until it turns translucent white, then boil in salted water for three minutes; no need to shock it.

Make the sauce: oyster sauce and Thai mushroom soy sauce thinned with water, sugar to balance the salt, and white pepper.

Heat the wok with oil, brown the pork, flip, then take it off the heat and tip it with its juices into a bowl.

Add a little more oil and chopped garlic, cook until it starts to brown, then add the mushrooms, dried shrimp and daikon and toss.

Add the noodles and the sauce right away; lower the heat and add water as needed while tossing so the noodles do not dry out.

Return the pork and its juices and let the noodles absorb the liquid.

Off the heat, stir in green onions, pile high and top with more green onions; can be served with rice.