Directions

1. Cut the pork into bite sized pieces, preferably in a long and thin shape; season with pepper, chilli flakes, soy sauce, oil and leave to marinate for about 20 min.
2. Cut all the vegetables - wild/shitake mushrooms, peppers, carrot - into matchsticks and stir-fry separately using a butter-oil combination - season with pepper/chilli/wine at the end of the frying process.
3. Fry the pork, season with wine and soy sauce and bring back all the vegetables into the wok, together with the rehydrated wood-ear mushrooms.
4. Serve with plain basmati rice and a salad made of quartered spring radishes seasoned with rice vinegar,salt and toasted white and black sesame seeds.