4 oz (125 g) lean boneless pork
2 tsp. soy sauce
1 oz (25 g) pickled ginger (or substitute fresh ginger)
1 1/2 tsp. sugar
1/2 oz (15 g) green pepper
1/2 tsp. salt, or to taste
5 oz (150 g) mung bean sprouts
2 tsp. cornstarch (cornflour) dissolved in 1 tbsp water
7 tsp. vegetable oil
1/4 tsp. MSG (optional)
1/4 tsp. rice wine

1. Cut the pork into thin slivers about 2/12 inches (65 mm) long.
2. Rinse the preserved ginger, cut it and the green pepper into shreds about 2 1/2 inches (65 mm) long. Remove roots of mung bean sprouts. Wash and drain thoroughly.
3. Heat 4 tsp. of the oil in a wok to very hot. Add the pork slivers and stir-fry until cooked. Add the rice wine, soy sauce, and sugar, and stir several times to blend. Pour into a bowl and set aside.
4. Add the remaining 1/3 tsp. oil to the wok, and reheat to very hot. Add the ginger, green pepperd, and mung bean sprouts and stir-fry several times. Return the pork mixture to the wok and stir in the salt and MSG. Stir the cornstarch mixture to blend and pour into the wok. Cook stirring until thickened. Remove and serve.