Mongolian Style Pork Slices

I got this recipe from Kylie Kwong after watching one of her show-ups on Saturday Cooks (Astro's AFC channel). It is a quick dish meant for busy office-goers nowadays. Kylie used minced beef while I opted for pork slices instead. Feel free to add in shredded carrots and chopped capsicums. I wanted to add them too but I could not get them last minute (so much for last minute shoppers, hah!)

Ingredients: (serves 3-4)
450g Sliced Pork
1/2 Chinese Cabbage Leafs (about 15 petals, finely chopped)
1/2 tbsp Sesame Oil
1 tbsp Chinese Shao Xing Cooking Wine
2 tbsp Crushed Black Pepper Corn
2 tbsp Vegetable Oil
3 bunches Spring Onion (cleaned and finely chopped)
2 tbsp Sea Salt
1 tbsp Soy Bean Paste
2 cloves Garlic (finely chopped)
2 slices Ginger (finely chopped)

Marinate:
1 tbsp Sesame Oil
1 tbsp Chinese Shao Xing Cooking Wine
1/2 tbsp White Pepper Powder
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce

Method:
Slice the pork, marinade with ingredients above and leave aside for about 5-10 minutes. Mix 2 tbsp salt with the chopped Chinese cabbage leafs (this is not going to be cooked, eaten raw) Heat oil in a wok, stir in ginger and garlic and fry til aromatic. Stir-fry the sliced pork for about 2 minutes or until they start to turn white (from raw red colour). Quickly stir in soy bean paste and cooking wine, followed by the black pepper corn, continue to stir fry for another 3-5 minutes. Stir in the sesame oil just before turning off the heat. Done. mix well with the raw Chinese cabbage leafs before serving.

Note: For spicy food lovers, substitute oyster sauce with Hoisin sauce and add in a couple of finely chopped Thai small chilies when stir-frying.