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1
Slice garlic cloves, ginger, and 1 green onion.
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2
Chop remaining green onion into small pieces.
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3
Chop pork loin into long thin pieces.
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4
Put pork in a seasoning bowl.
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5
Marinate it with rice wine, a pinch of salt, a pinch of black pepper, garlic powder, and light soy sauce.
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6
Mix.
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7
Add cornstarch to thinly coat pork.
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8
Cover and set it in the refrigerator for 20 minutes.
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9
Heat a wok on high heat.
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10
Add 1 1/2 tablespoons olive or vegetable oil.
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11
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.
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12
Add pork and stir-fry until no longer pink, 23 minutes.
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13
Add 1 teaspoon rice wine and dark soy sauce.
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14
Stir.
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15
Add Lao Gan Ma spice bean paste to make the pork shiny brown.
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16
Add shredded pickled mustard.
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17
Stir and cook for 2 minutes.
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18
Add sugar and Chinese vinegar.
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19
Add sliced green onion.
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20
Transfer the pork with pickled mustard to a bowl.
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21
Fill a medium saucepan half full with water and put it on medium heat.
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22
When the water is boiling, put a few drops of vegetable oil in the pan, then add noodles.
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23
Cook 8 minutes for dry noodles, 5 minutes for fresh noodles.
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24
Add green leaf vegetable and stir.
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25
Bring to a boil again and cook for another 2 minutes.
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26
Remove noodles and vegetables and put them in a serving bowl.
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27
To serve, take some cooked noodles with green vegetables.
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28
Add the shredded pork with pickled mustard on top.
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29
Add sesame oil and chopped green onion.
