I was just looking back through old photos from my time living in China. One of the delightful things about living in China was the confluence of other cultures and the exposure to many different types of cuisines. This, in turn, influenced my own cooking palette. After having this dish, not only did I make it myself, I decided it was good enough to document by way of photos. Since a picture is worth 1000 words, I will post the photos and explain how I cooked it. Because there are no quantities for ingredients and no specific cooking techniques, I suppose this is an intermediate rather than a beginner recipe. Also, I imagine it goes without saying that this dish can be made vegan by leaving out the pork.