first, soak the mushrooms in warm salted water (in the photo they have an hour, swollen) for a couple of hours

then with a sigh, wrestling with a pig leg (the fact that this is a leg - there is no doubt, moreover, the leg of the pig-marathon, so it lived...), First cut lengthwise, dividing into shares or fascia or whatever they're called, to remove large veins. Then, cut it all across the grain and smaller lived in the sticks. Mix the soy, oyster and fish sauce (mine is the remnants of a bottle was) with vinegar, pour the meat, sprinkle with dried ground ginger and stir. Leave to marinate for an hour.

cut onion into rings, carrot sticks. Separately cut mushrooms; peppers, cucumbers and garlic. Meat recline in a colander to stack the extra marinade.

So, proceed, i.e., go on the attack... in Short - the fight! Put the wok on a high heat, pour some oil and wait for haze, meanwhile, divide meat into 2 equal parts (a kilo of meat at a time wok not mastered). So the smoke is - spread half of the meat, quickly cover with a lid and shake strongly a couple of times. Fry over high heat about 3 minutes or more stirring constantly, quickly scoopable liberated juice and save it. Shovel fried meat, add oil, and repeat all with the second half of the meat.

again add a little oil, put the carrots and onions, after a minute, the mushrooms, sprinkle with salt and fry for three minutes stirring constantly.