Soak dried mushrooms in warm water until soft; rinse dried shrimp and soak in Shaoxing wine.
2
Cut pork into thin strips and marinate with salt, sugar, white pepper, soy sauce, and sake; add cornstarch slurry and sesame oil, then refrigerate.
3
Chop celery and green onion into long pieces (separate white and green parts); cut cabbage into chunks; julienne carrot; crush garlic; rinse bean sprouts.
4
Heat shallots in oil over medium heat, stirring gently until crispy and fragrant; filter to extract the shallot oil.
5
Boil water and add rice noodles, stir gently, turn off heat and cover for 4 minutes; drain well and toss with soy sauce, oyster sauce, and sesame oil.
6
Drain mushrooms and shrimp, remove mushroom stems and slice them into thin strips.
7
Heat a wok with 1.5 tbsp shallot oil and cook marinated pork strips until mostly cooked; remove and set aside.
8
Add another tablespoon of shallot oil to the wok, stir-fry mushroom strips, shrimp, and garlic until fragrant; add white onion parts and celery, season with white pepper.
9
Add Shaoxing wine and mushroom soaking liquid, stir-fry cabbage until slightly softened; add bean sprouts and carrot shreds and toss lightly.
10
Pour the stir-fry seasonings into the wok and toss quickly to evenly coat the vegetables.
11
Add the seasoned rice noodles and stir-fry quickly until the noodles are thoroughly combined with the vegetables.
12
Return the pork strips and add the green onion parts, toss quickly; finish with white pepper powder and dried chili for garnish.
PrimedTableBETA
