If you use dried ear mushroom, please soak the dried ear mushrooms with clean water for 20 minutes.
Shred the pork tenderloin and then marinade with salt, cooking wine and starch. Mix well and set aside.
Shred the black ear mushrooms, lettuce steam and peppers into shreds in similar sizes too.
Prepare another bowl, add all the ingredients for stir-fry sauce; mix well and set aside.
Heat up 2 tablespoons of oil in a wok; add shredded pork to stir-fry until the pork become white from pink. Move shredded pork out of the wok.
Leave 1 tablespoons of oil in wok; add garlic, ginger and green onion to stir fry for the aroma. Then put side ingredients in to stir-fry for around 1 minute and then return the pork shreds.
Add stir-fry sauce and do some stir-fry until the sauce is evenly coated on the ingredients.
Move out from the wok and garnish some spring onions.