Since preserved Szechwan vegetable is a regional product and pork is the national Chinese meat, it is hardly surprising that a standard Szechwan dish combines the two. In fact, this simple stir-fried dish is popular family fare all over China, eaten as much in the South as in the North.

Ingredients:

8 ounces (225 grams) pork tenderloin
2 ounces (55 grams) Szechwan preserved vegetable, rinsed
4 tablespoons peanut or corn oil
1 large clove garlic, peeled and cut into silken shreds
5 or 6 scallions, halved lengthwise, then cut into 2-inch (5-centimeter) sections

For the marinade:
large pinch salt
1⁄2 teaspoon sugar
1⁄2 teaspoon thin soy sauce
1 teaspoon Shaohsing wine or medium-dry sherry
1⁄2 teaspoon potato flour
1 tablespoon water
1 teaspoon sesame oil

Directions:

Slice the pork into matchstick-sized strips. Put into a bowl. Prepare the marinade: Add the salt, sugar, soy sauce, wine or sherry, potato flour and water to the pork. Stir until absorbed. Let marinate for about 15 minutes. Blend in the sesame oil.

Slice the preserved vegetable into very thin pieces, stack them up and slice them into very thin strips. Heat a wok over high heat until smoke rises. Add the oil and swirl it around.

Add the garlic, and as it sizzles, add the preserved vegetable and stir a few times. Before it begins to “bounce,” add the pork. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss in rapid succession for about 1 minute, separating the strips at the same time. Splash in the wine or sherry around the side of the wok and continue to stir as it sizzles. Add the scallions and stir together for another minute, or until the pork has become opaque and is cooked. Transfer to a warm serving plate. Serve immediately.

Serves 2 with 1 other dish.