Ingredients
Spinach 150 g (about 5 oz), carrot 100 g (about 3.5 oz), napa cabbage heart 50 g (about 1.75 oz), tofu skin 25 g (about 1 oz), garlic chives 15 g (about 0.5 oz), 1 cilantro sprig, lean pork 100 g (about 3.5 oz).
Seasonings
15 g sesame oil, 3 g salt, 1 g MSG, 10 g vinegar, and peanut oil and water starch to taste.
Instructions
1. Wash and trim the spinach, blanch in boiling water, then plunge into cold water to cool. Drain, pat dry, and cut into about 3 cm (1-inch) segments. Place in a large serving bowl.
2. Wash the carrots, cut into thin shreds, blanch in boiling water, then plunge into cold water to cool, drain well, and place on top of the spinach; cut the napa cabbage heart into thin shreds and place on top of the carrots.
3. Wash and trim the garlic sprouts and cilantro, then cut both into 3 cm (about 1-inch) pieces and scatter them over the shredded cabbage; cut the tofu skin into thin strips and place in the dish.
4. Wash the pork, cut into thin shreds, and coat with water starch; heat a wok over high heat, add peanut oil, and when it reaches 50% hot (about 300°F/150°C), add the shredded pork and quickly separate until it turns white and is fully cooked, then remove and rinse in warm water to remove excess oil, drain well, and place on top of the vegetables; add salt, MSG, vinegar, and sesame oil, then toss well to combine. This dish is made with a mix of spinach, carrots, and lean pork, resulting in vibrant colors, rich nutrition, and an appetizing appeal, providing essential protein, fat, fiber, minerals, and vitamins.