Season the pork with salt and pepper and rub it in well. Bring to room temperature. Finely chop the carrots. Take off the thin roots of the bean sprouts and diagonally slice the green onions.
Chop the cabbage and green peppers, then slice the onion into wedges. Combine the sauce ingredients.
Blanch the vegetables. Boil water in a pot, add a pinch of salt and a tablespoon of oil, then add the hard vegetables. Don't add the green onions, bean sprouts, or wood ear mushrooms.
When the green peppers become a vibrant green, drain the vegetables. Be careful not to over-cook.
Heat 1 tablespoon of oil in a frying pan and add the meat. When the meat is about 80% cooked, add the green onions, garlic, and ginger and stir-fry until fragrant.
Drizzle the Shaoxing wine around the sides of the pan. When the alcohol has evaporated, add the douchi. Then, add the vegetables and bean sprouts. Stir for about 15 seconds, add the sauce, and mix it all together.
After about another 30 seconds of stirring, the bean sprouts should be good, so add the katakuriko slurry to thicken it up.
Drizzle 1 tablespoon of sesame oil, toss, and enjoy!
Story Behind this Recipe
I wanted to eat a meat and vegetable stir-fry like at the Chinese restaurants!
Be sure to really rub in the salt and pepper into the meat. Blanching the vegetables really brings out their flavor! Please see my blog at http://ameblo.jp/cooking-s-papa/entry-11609558388.html.