From The Home Book of Chinese Cookery by Deh-Ta Hsiung
2 tsp cornflour
100g Szechuan preserved vegetables
3-4 spring onion stalks
3 tbsp oil
1 tbsp soy sauce
Choose a cut of pork that is not too lean, and shred it into strips the size of matchsticks, then marinate with the cornflour mixed with about 1 tbsp cold water. Shred the preserved vegetable into the same-size strips as the pork. Cut the spring onion stalks into short pieces.
Heat the oil in a hot wok or frying pan, stir-fry the pork by separating the strips with a stirrer or chopsticks. When the colour of the meat starts to change, add the spring onions and soy sauce, continue stirring for a few times more, then add the preserved vegetable and cook all together for about 1 minute or until the pork and vegetable are well blended with each other.