Here’s another stir fry dish using Shabu Shabu pork, which
is thinly sliced pork and can be found at your local Japanese or Asian market.
You can always substitute pork loin or butt cut into thin 2-inch (5 cm.) pieces
if you’re unable to obtain Shabu Shabu pork. A simple black bean sauce made
from salted black beans was used, but if you’re short on time, a bottled black
bean sauce can be used. Dried shrimp is also used and you can choose to either
soak or not soak the shrimp before cooking. Not soaking the dried shrimp
beforehand makes the dish saltier, since soaking will wash away most of the
salt. The texture also differs in the finished dish: the soaked shrimp will be larger
and less chewy than the unsoaked due to water absorption.
Enjoy!