Slice pork fillet then cut into long thin strips (see note 3).
In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen.
Add corn starch then mix well. Set aside.
Prepare the vegetables
Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic.
Cut wood ear, bamboo shoots and carrot into thin strips.
Finely chop spring onion.
Mix the sauce
Mix all the ingredients for the sauce and stir well.
Stir fry
Heat up a wok (or a deep frying pan) over high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when the meat becomes pale.
Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Add wood ear, bamboo shoots and carrot.
Stir fry for half a minute or so then add the pork. Cook a further half a minute.
Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom). When it becomes thick, turn off the heat then sprinkle spring onion over (see note 4).
2. Wood ear & how to soak it: Wood ear (木耳, aka black fungus) is a type of edible fungus commonly used in Chinese cuisine. It’s black in colour and usually comes in dried form. Soak it for 10 minutes in plenty of hot water (it will expand a lot) before use.3. Tips on cutting the pork: Wet your cleaver / knife with water when slicing to avoid sticking. It’s much easier to slice a more solid piece of meat, so if possible freeze the pork fillet for a couple of hours beforehand (time may vary depending on the size).4. Serving suggestions:This dish is typically served with plain rice. However, it’s equally nice to stir it in a bowl of freshly cooked noodles.