Instructions: Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Combine the marinade ingredients in a bowl. Add the pork, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl.

Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the pork and stir-fry until it is no longer pink, about 2 minutes. Add the mushrooms, celery, preserved vegetables, and green onions and cook for 1 minute. Add the sauce and cook, stirring, until the sauce boils and thickens.

This recipe yields 4 servings.

Tip: Sichuan preserved vegetables (jar choy) are mustard stems preserved with salt and ground chiles. They are sold in Chinese markets in plastic bags or small flat cans. After opening, transfer to a jar and refrigerate for up to six months or longer.

Comments: Some kids grow up craving pickles. I grew up snacking on slices of preserved vegetables. They were deliciously hot, spicy, and sour. I still love their flavor as a quick seasoning for stir-fried pork.

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