Ingredients
250 g pork loin (about 1/2 lb), celery, lettuce leaves, and garlic scapes to taste.
Seasonings
Ginger, scallions, garlic, spicy broad bean paste, soy sauce, water starch, salt, MSG, Sichuan peppercorns, dried red chilies, and cooking oil, all to taste.
Instructions
1. Slice the pork loin into pieces, then coat with a little soy sauce and water starch; shred the scallions, ginger, and garlic, and finely chop the Pixian broad bean paste; wash the celery and cut into sections, lightly crush the garlic sprouts and slice diagonally into small sections, wash the lettuce leaves and cut into sections.
2. Heat a wok or pot with a small amount of oil, add Pixian broad bean paste once the oil is hot, stir-fry until the oil turns red, then add scallions, ginger, and garlic and stir-fry a few times, pour in a small amount of water, bring to a boil and season with salt and MSG to taste, then add the leafy greens, cook just until tender, remove and place in a serving bowl, then slide the marinated meat slices one by one into the pot, once the meat changes color and is fully cooked, pour everything including the broth into the bowl over the greens.
3. Clean and heat the wok, then add Sichuan peppercorns and dried red chilies, dry-fry until crisp, transfer to a cutting board and crush them, then sprinkle over the cooked meat slices. Heat a small amount of oil in the wok until hot, then pour it over the meat slices and serve.