500g |
pork tenderloin, cut into thin strips |
50g |
dried wood ear fungus |
80ml |
vegetable oil |
3 |
garlic cloves, finely chopped |
3-4 |
spring onions, finely sliced |
3 cm piece |
ginger, peeled and finely chopped |
2 |
red chillies, seeded and finely chopped |
2-3 teaspoons |
sichuan chilli bean paste |
80g |
tinned water chestnuts, roughly chopped |
1 small bunch |
coriander, leaves roughly chopped |