Ingredients
Sichuan cured pork 150 g (about 5 oz), celery, lily bulb, and strawberries 100 g (about 3.5 oz) each.
Seasonings
Oil, salt, MSG, sugar, water starch, minced garlic, and ginger slices, all to taste.
Instructions
1. Separate the lily bulb into petals and wash them; slice the strawberries; slice the cured meat; remove the strings from the celery and slice it.
2. Bring water to a boil in a pot, blanch the celery and lily bulb briefly, then also blanch the cured meat in the boiling water.
3. Heat 2 tablespoons of oil in a wok until hot, then briefly stir-fry the cured meat in the oil.
4. Leave a small amount of oil in the wok, add minced garlic and ginger slices, then toss in the main ingredients and stir-fry together. Season with salt, MSG, and sugar, then thicken with a cornstarch slurry. This dish is fresh and flavorful with vibrant colors. Strawberries can be substituted with pineapple or other fruits—the taste will differ slightly but will still be quite good.