Preparation method:

Materials:

150 grams of lean pork, 80 grams of mustard, 50 grams of salad bamboo shoots, 50 grams of cucumber, 30 grams of carrots , 2 green onions, 1 tsp olive oil, 1/2 tsp salt, 1 tsp soy sauce, 1/2 tsp sugar, 1 tsp wine, 1 tsp soy sauce, 1 tbsp water, 1/2 tsp cornstarch

Method:

1. Cut the lean pork into cubes, add the marinade, stir evenly and let it sit for 15 minutes.

2. Wash the mustard and soak it in water for about 10 minutes to dilute the salt, then cut into granules and drain.

3. Dice salad bamboo shoots, cucumbers, and carrots; wash and cut green onions into small pieces and set aside.

4. Add oil to a non-stick pan, sauté the green onions, then add the diced pork from Step 1 and stir-fry until cooked.

5. Add diced mustard, diced bamboo shoots, diced cucumbers, and diced carrots and stir-fry. Finally, stir in seasonings and stir-fry evenly before serving.