The basic steps of stir-fry vegetables - light the fire will be dry pan, there can not be moisture, pour the right amount of oil, oil slightly smoke and then put the vegetables, stir-fry until browned and put seasoning, stir-fry evenly from the pan to plate.

Ingredients

100g lean pork, 3 slices Chinese cabbage, 10g edible fungus, 1 fresh red bell pepper, 1 tsp freshly minced ginger, 3 cloves garlic, 1 tbsp light soy sauce, 1/8 tsp light salt, 1 tbsp light soy sauce, 1 tbsp water, 1 tsp cornstarch, ? tsp salt, 1 tbsp red chili sauce (or fine paprika), 1/2 tsp sugar, 1 tbsp light chili powder.

2. Mix the lean pork with the marinade seasoning, add about 1-2 tbsp of water each time you stir until no water is visible for this. Leave to marinate for 10 minutes.

3. Heat about 2 tbsp oil in a wok until it reaches 3 degrees Celsius.

4. Stir-fry the pork until the meat is about 8 minutes old, then add the red chili sauce or chili powder and stir-fry until fragrant, then remove the meat and oil and set aside.

5. Wash the wok, add a little oil, add garlic and garlic slices into the cold oil and stir-fry to release the flavor.

6. Add the fungus, cabbage stalks and red pepper, and stir-fry until the stalks become soft.

7. Finally, add cabbage leaves, salt and chicken essence, sugar.

8. Stir fry until the cabbage leaves become soft, add the fried meat and oil.

9. Stir fry evenly, add water starch to thicken the sauce.

10. Finally stir-fried finished product.