- ¼ kilo pork, shredded
- 1 tbsp rice wine
- 2 tbsp superior light soy sauce
- 2 stalk spring onions
- 5 tbsp oil
- ½ tsp salt
- Mix pork with the soy sauce and rice wine.
- Wash spring onions and cut into 2 – inch lengths.
- Heat the oil and stir – fry the pork.
- When pork changes color, add spring onions and salt to taste.
- Mix well and remove from heat before springs onions begin to give off juice.
- Serve hot with rice.