Score the surface of the pork with criss-cross
pattern before cutting into small bite-size squares. Marinate with egg,
salt and 1 tablespoon of cornstarch. Finely chopped the pickled cabbage,
green chilies, leek, mushrooms and bamboo shoots. Heat up a wok with the
oil and deep-fry the meat until the pieces opens up like a flower.
Remove and drain. Pour off the excess oil
leaving about 2 tablespoons in the wok. Stir-fry all the chopped
ingredients, add puree and pork, blend well. Now add soy sauce and the
remaining cornstarch mixed with a little cold water. When the sauce thickens,
add the sesame seed oil. Serve hot.