1 1/3 lb. pork loin, boneless pork chops or country ribs, trimmed of excess fat and cut into 1-2" shreds (like julienne)
1 1/2 tbsp. soy sauce
2 tbsp. rice wine
2 tbsp. cornstarch
1 12-oz. can Szechuan Preserved/Pickled Vegetable (Zha Cai), cut into 1-2" slices
4 tbsp. vegetable oil
1 clove garlic, grated
1 tsp. fresh ginger, grated
3 scallions, chopped
1-2 fresh red chilies, seeded and sliced
5 tbsp. water
1 tbsp. sugar
2 tsp. sesame oil
1 tsp. white pepper
1. Shred the pork and place in a medium bowl. Toss with 1 1/2 tbsp. soy, 2 tbsp. rice wine, and 2 tbsp. cornstarch. Cover with plastic wrap marinate for 30 minutes.
2. Julienne/cut the Zha Cai into 2" shreds. Place the shreds in a bowl of water and let soak 20-30 minutes; drain and set aside.
3. Heat 4 tbsp. vegetable oil over medium high heat in a saute pan or wok. Add grated garlic, ginger, scallions and toss well. Stir in the pork and cook until just done.
4. Add shredded Zha Cai, 5 tbsp water, 1 tbsp. sugar, 2 tsp. sesame oil, and 1 tsp. white pepper. Cook for 1-2 minutes or until liquid is slightly reduced. Add sliced red chilies, stir, and turn off heat.
5. Serve with steamed white rice.