I am very satisfied with my creation of this recipe -- a perfect mate for white rice.
(1) Dice boned pork chop into about 1.5 cm small cubes;
(2) Rinse and squeeze to remove water and blood as much as possible;
(3) Marinade dices with 1 tsp salt, a pinch of baking soda, a pinch of ground Sichuan pepper (optional), and 1 tsp dark soy sauce;
(4) Blend with 1 tbsp vegetable oil before cooked;
(5) Chop green onion;
(6) Prepare sauce: mix 1 tbsp tapioca starch, 1 tbsp rice vinegar, 2 tbsp sugar in 1/2 cup water;
(7) Under medium-high power, stir dices into hot wok;
(8) Reduce power to medium, cover and let cook (the moisture in dices can prevent them from sticking to the bottom when well-covered);
(9) Cook for five minutes or until they are cooked through;
(10) Remove cover, increase heat to high, blend in 1 tbsp dark soy sauce to produce nice color;
(11) Blend in chopped green onion, stir until aroma developed;
(12) Blend in 1/2 ~ 1 cup roasted peanut or cashew (depending on your taste);
(13) Pour sauce in, stir until it gets condensed;
(14) Transfer to the plate and serve immediately.
I like to blend it with white rice -- pork dices taste tender, the sweet and sour sauce provides marvelous flavor, peanut or cashew is more welcome than pork LOL.