Ingredients
200 g each of rehydrated shredded kelp and rehydrated shredded dried bean curd sticks, 100 g shredded lean pork, 50 g shredded green bell pepper, and 10 g chopped cilantro.
Seasonings
Garlic paste 5 g, salt, sugar, and rice vinegar 1/2 teaspoon each, a pinch of MSG, prepared mustard paste and sesame oil 1 tablespoon each, soy sauce 1 teaspoon, sesame paste, chili oil, and vegetable oil 2 teaspoons each.
Steps
1. Blanch the shredded dried tofu sticks, shredded kelp, and shredded green bell pepper in boiling water briefly, then remove and drain well.
2. Heat vegetable oil in a wok or skillet over high heat, add the shredded pork and stir-fry until separated, then add soy sauce and continue stir-frying until well-seasoned, then remove from the pan and set aside.
3. Place the shredded dried tofu skin, seaweed, green bell pepper, and pork into a large bowl, sprinkle with chopped cilantro, then add the seasonings and toss well to combine.