First, peel the outer shell of the wild rice stems, then slice them thinly, and cut into fine strips. Place them on a plate for later use.

Slice the lean pork into strips. You can also use pork belly if you prefer.

Cut the green onions into sections and set aside.

Add half a spoon of cornstarch to marinate the pork strips, and mix well.

Add a little oil, mix again to ensure the pork retains moisture.

Heat a little oil in the pan, and add the pork strips when the oil is hot. Stir-fry until the pork changes color, then remove from the pan.

Keep the remaining oil in the pan, and add garlic and ginger slices. Stir-fry until fragrant, then add the wild rice stem strips, stir well.

Once the wild rice stems soften, add the pork strips and stir-fry evenly.

Add 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and 50ml of water. Stir-fry everything evenly.

Finally, add the green onion sections and the dish is ready to serve!