Shredded Pork with Pickled Mustard Noodle (Zha Cai Rou Si Mian)

• 1- 1/2 pound Pork Loin, Sliced Into Long, Thin Pieces
• 2 Tablespoons Rice Wine
• Salt, To Your Taste
• 1 pinch Black Pepper
• 1/4 Tablespoons Garlic Powder
• 1 teaspoon Light Soy Sauce
• 1 Tablespoon Cornstarch
• 2 Tablespoons Vegetable Oil Or Olive Oil, Divided
• 10 Sichuan Peppercorns
• 2 cloves Garlic, Sliced
• 1 piece (about 2 Inches By 1/3 Inch) Ginger, Sliced
• 1 Tablespoon Dark Soy Sauce
• 1 Tablespoon Lao Gan Ma Spice Bean Paste
• 1 package (2 1/2 Oz. Size) Shredded Pickled Mustard (Zha Cai)
• 1 teaspoon Sugar
• 1/2 teaspoons Chinese Vinegar Or White Vinegar
• 2 Green Onions, Half Sliced, Half Chopped
• 1 pound Noodle (dry Or Fresh)
• 13 pounds Bok-choy Or Spinach
• 4 Tablespoons Sesame Oil

1. Slice garlic cloves, ginger, and 1 green onion.
2. Chop remaining green onion into small pieces.
3. Chop pork loin into long thin pieces.
4. Put pork in a seasoning bowl.
5. Marinate it with rice wine, a pinch of salt, a pinch of black pepper, garlic powder, and light soy sauce.
6. Mix.
7. Add cornstarch to thinly coat pork.
8. Cover and set it in the refrigerator for 20 minutes.
9. Heat a wok on high heat.
10. Add 1 1/2 tablespoons olive or vegetable oil.
11. When oil is hot, add Sichuan peppercorns (or 1/4 teaspoon coarse ground black peppercorns), sliced garlic and ginger, and stir until garlic and ginger start to turn brown and oil is slightly fragrant.
12. Add pork and stir-fry until no longer pink, 23 minutes.
13. Add 1 teaspoon rice wine and dark soy sauce.
14. Stir.
15. Add Lao Gan Ma spice bean paste to make the pork shiny brown.
16. Add shredded pickled mustard.
17. Stir and cook for 2 minutes.
18. Add sugar and Chinese vinegar.
19. Add sliced green onion.
20. Transfer the pork with pickled mustard to a bowl.
21. Fill a medium saucepan half full with water and put it on medium heat.
22. When the water is boiling, put a few drops of vegetable oil in the pan, then add noodles.
23. Cook 8 minutes for dry noodles, 5 minutes for fresh noodles.
24. Add green leaf vegetable and stir.
25. Bring to a boil again and cook for another 2 minutes.
26. Remove noodles and vegetables and put them in a serving bowl.
27. To serve, take some cooked noodles with green vegetables.
28. Add the shredded pork with pickled mustard on top.
29. Add sesame oil and chopped green onion.

rice wine, salt, black pepper, garlic, soy sauce, cornstarch, vegetable oil, garlic, by, soy sauce, lao gan, sugar, chinese vinegar, green onions, bokchoy, sesame oil

Taken from tastykitchen.com/recipes/main-courses/shredded-pork-with-pickled-mustard-noodle-zha-cai-rou-si-mian/ (may not work)