First, start by soaking your dried Chinese mushrooms in boiling water for 20 minutes, after which, remove the stalk and slice thinly.In a bowl, combine the sugar, soya sauce, sesame oil and oyster sauce.Heat your wok and pour in the oil. Carefully swirl the oil around so that it coats the sides of the wok.Add the ginger and garlic, fry for a couple of seconds until fragrant. Add the minced pork and fry for a couple of minutes.Add the sliced mushrooms, wax sausage and radish, fry for another minute. Pour in the Shaoxing wine (or dry sherry) and fry for 30 seconds. Add the prepared sauce and stir-fry for another 2 minutes.Add the carrots, bean sprouts and chopped spring onions. Stir-fry for another 30 seconds and then take off the heat.Top the pork with sliced red chilis, white pepper, coriander leaves and sliced spring onions.Serve with the lettuce leaves. Serves 2 as a main meal, or 4 as part of a banquet.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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