Pork and Onion Stir-Fry

In a medium bowl, combine the sliced pork with 1 tbsp water, cornstarch, 1 tsp Shaoxing wine, 1 tsp neutral oil, oyster sauce, baking soda, and a pinch of white pepper. Toss well and let the pork sit for 10 to 15 minutes while you prepare the other ingredients.

In a small bowl, stir together the ketchup, light soy sauce, Worcestershire sauce, sugar, dark soy sauce, the remaining 1/2 tsp Shaoxing wine, and the remaining white pepper until smooth.

Heat a wok or large skillet over medium-high heat until very hot. Add a light film of oil if needed, then spread the pork in a single layer. Let it sear briefly, then stir-fry for 1 to 2 minutes until the pork is lightly browned and about 80% cooked through. Transfer to a plate.

Add the garlic and onions to the same pan and stir-fry for about 30 seconds. Cook for 2 more minutes, stirring often, until the onions begin to soften but still keep a little bite.

Return the pork and any juices to the pan. Pour in the sauce and toss everything together for 1 to 2 minutes, until the pork is fully cooked and the onions are coated in a shiny sauce. Serve hot.