Ingredients
400 g cooked pork tripe, 50 g each of green bell pepper and winter bamboo shoots.
Seasonings
10 g shredded scallions, 5 g shredded ginger, 1/2 teaspoon salt, a pinch of MSG (or to taste), 1 tablespoon each soy sauce and Shaoxing wine, 3 tablespoons vegetable oil.
Steps
1. Cut the cooked pork tripe into 6 cm (about 2.5-inch) long shreds; remove the stem and seeds from the green bell pepper, wash, pat dry, and cut into thin strips.
2. Heat oil in a wok until hot, add shredded scallion and ginger, stir-fry until fragrant, then add shredded green pepper and stir-fry briefly, followed by shredded pork tripe and winter bamboo shoots, stirring everything together evenly.
3. Then add soy sauce, salt, cooking wine, and clear broth, and stir-fry until the green pepper strips are just cooked through and the pork tripe strips are well-flavored.
4. Add MSG and stir until well combined, then drizzle with a little sesame oil to finish.