Ingredients
Lean pork and garlic sprouts, 150 g (about 5 oz) each.
Seasonings
peanut oil, cornstarch, ginger, salt, and MSG to taste, with a few Sichuan peppercorns.
Instructions
1. Wash the garlic sprouts, cut into 3 cm (about 1-inch) pieces, blanch in boiling water until just tender, then drain well; wash the meat, cut into thin shreds, coat with a starch paste, drop into boiling water, cook until done, then remove and drain well.
2. Place a wok over heat and pour in peanut oil. Once the oil is hot, add Sichuan peppercorns and fry until they darken and become fragrant, then remove the peppercorns to create Sichuan pepper oil. Wash and julienne the ginger, then combine it with the shredded pork and garlic sprouts in a large bowl. Add salt, MSG, and the Sichuan pepper oil, toss well to combine, cover the bowl with a plate, and let it rest briefly before serving. This dish is tender, fresh, and crisp, rich in high-quality protein, various minerals, and vitamin C.