Step 1: Place a wok over high heat until hot. Add some cooking oil and add in the coated pork shreds when the oil is hot to be fried on medium heat for 2 minutes. Turn off the fire and pick the pork shreds out of the wok when they look yellowish-white and put them in a colander quickly.

  Step 2: Leave some cooking oil in the wok and swirling to coat the sides. Add in the green onion shreds and the ginger shreds when the oil is heated back up to 70 centigrade (158 Fahrenheit). Stir-fry it over high heat for about 30 seconds.

  Step 3: Pour in the green pepper shreds to be stir-fired for 1 minute on high heat until they are mixed with the green onion shreds and the ginger shreds and are 80% cooked. Add in some salt and pepper powder, and stir-fry it for another 10 seconds.

  Step 4: Pour in the fried pork shreds and stir-fry for a furthur 2 minutes when they are mixed evenly with the other materials. Add in some chicken essence or monosodium glutamate and  sesame oil. Stir it for 10 seconds again.

  Step 5: Now, turn off the fire, pick the shredded pork with green pepper out of the wok. And put it into a fine porcelain plate.

A plate of green-yellowish shredded pork with green pepper is out, especially suitable for going with the rice.