Kent Wang:
1 lb pork loin
Kent Wang:
Slice into strips
Kent Wang:
Add soy sauce, cooking wine, starch, baking soda
Kent Wang:
Marinate overnight
Kent Wang:
Remove stems from shitake, slice into strips
Kent Wang:
Slice Napa cabbage into strips
Kent Wang:
Prepare starch slurry
Kent Wang:
Heat oil in wok
Kent Wang:
Add pork
Kent Wang:
Cook until half done
Kent Wang:
Add Napa cabbage, shitake, black pepper
Kent Wang:
Cook for 5 minutes
Kent Wang:
Spring roll skin
Kent Wang:
Place filling in skin
Kent Wang:
Flip up the bottom corner
Kent Wang:
Fold in the sides
Kent Wang:
Roll up
Kent Wang:
Pan-fry for 1 minute on each side
Kent Wang:
Done!