How to make it

  • Cut the pork into slices about 2 inches by 1/8 inch.
  • Mix with the egg white paste and 1/8 tsp. of the salt. Set aside.
  • Mix the soy sauce, sugar, ginger, cornstarch, and
  • stock into a sauce and set aside.
  • Heat 2 tbsp of the oil in a wok to moderately hot, add
  • the cabbage and 1/8 tsp. salt, stir-fry until cooked.
  • Remove, drain, and set aside.
  • Add the rest of the oil to the wok and heat it to about
  • 230oF Add the pork slices, stirring to keep them
  • from sticking together. Cook until done, remove, and drain
  • well.
  • Pour the oil out of the wok and reheat it. Add the
  • peppercorns and soybean paste and stir-fry until the
  • peppercorns turn purplish-red. Add the pork, sauce, chili oil,
  • and ground sesame seed, and stir-fry until the sauce thickens.
  • Pour the meat and sauce over the bok choy and serve.

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