- 1/2 lb pork, shredded

		- 1 tbsp rice wine

		- 1 lb spring onions

		- 2 tbsps superior light soy sauce

		- 5 tbsps oil


		- 1/2 tsp salt

		Mix pork with the soy sauce and rice wine.
		Wash spring onions and cut into 2-inch lengths.
		Heat the oil and saute the pork.
		When pork changes color, add spring
			onions and salt to taste.
		Mix well and remove from heat before
			spring onions begin to give off juice.
		Serve hot with rice.