Ingredients
500 g (about 1 lb) winter bamboo shoots, peeled, 100 g (about 3.5 oz) pork, 40 g (about 1.5 oz) preserved mustard greens (ya cai)
Seasonings
3/5 teaspoon salt, a pinch of MSG, 1 tablespoon soy sauce, 4 teaspoons fermented rice wine, 2 teaspoons sesame oil, 100 g (about 7 tablespoons) lard.
Steps
1. Rinse the pork, then mince it finely; finely chop the preserved mustard greens; remove the shells and tough roots from the winter bamboo shoots, rinse them, boil in a pot of water until fully cooked, then remove, let cool, and cut into finger-sized strips.
2. Place the wok over high heat, add lard and heat until hot, then add the bamboo shoot strips and dry-fry until slightly golden. Add the minced pork and stir-fry until broken up, then add salt, preserved mustard greens, soy sauce, MSG, and fermented rice wine, continuing to stir-fry until well-flavored. Drizzle with sesame oil, remove from the wok, and plate to serve.