Although this way is more expensive - you have to buy the meat from a Chinese roast meat shop - it has the advantage of being quicker to make because you don't have to boil the pork first.

Add the pork and stir-fry until it starts to lose its pink colour. Add the shimeji and shredded conpoy. Sprinkle lightly with salt and stir-fry over high heat until the mushrooms lose their ...