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

Slice garlic cloves, ginger, and 1 green onion. Chop remaining green onion into small pieces.

Chop pork loin into long thin pieces.

Put pork in a seasoning bowl. Marinate it with rice wine, a pinch of salt, a pinch of black pepper, garlic powder, and light soy sauce. Mix. Add cornstarch to thinly coat pork. Cover and set it in the refrigerator for 20 minutes.

Heat a wok on high heat. Add 1 1/2 tablespoons olive or vegetable oil. 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.

Add pork and stir-fry until no longer pink, 2–3 minutes. Add 1 teaspoon rice wine and dark soy sauce. Stir. Add Lao Gan Ma spice bean paste to make the pork shiny brown.

Add shredded pickled mustard. Stir and cook for 2 minutes. Add sugar and Chinese vinegar. Add sliced green onion. Transfer the pork with pickled mustard to a bowl.

Fill a medium saucepan half full with water and put it on medium heat. When the water is boiling, put a few drops of vegetable oil in the pan, then add noodles. Cook 8 minutes for dry noodles, 5 minutes for fresh noodles. Add green leaf vegetable and stir. Bring to a boil again and cook for another 2 minutes. Remove noodles and vegetables and put them in a serving bowl.

To serve, take some cooked noodles with green vegetables. Add the shredded pork with pickled mustard on top. Add sesame oil and chopped green onion.