Heat a pan or wok until smoking hot. Add the cured pork and cook until the fat has been rendered out, 2 minutes. Add the garlic and peppers and stir-fry for 1 minute, and then add the mushrooms and garlic shoots and stir-fry for 1 minute. Pour in the Chinese cooking wine and sprinkle with the salt and stir-fry for 1 minute longer. Serve.
Recipe courtesy of Mr Ouyang's Kitchen