Ingredients
150 g five-spice dried tofu (about 5 oz), 250 g celery (about 8 oz), 50 g lean pork (about 2 oz).
Seasonings
5 g scallion, minced, 3 g ginger, minced, 1/2 teaspoon each salt and soy sauce, 1 teaspoon MSG (or to taste), 3 tablespoons vegetable oil.
Preparation
1. Remove the roots and leaves from the celery, rinse thoroughly under cold water, and drain well.
2. Cut the celery lengthwise into thin strips, then cut into 1-inch (2.5 cm) pieces.
3. Trim the sinew from the lean pork, rinse it thoroughly under cold water, drain well, and cut into thin shreds.
4. Slice the five-spice dried tofu into large pieces, then cut into thick strips.
5. Place a clean wok over high heat, add a small amount of vegetable oil and heat until shimmering, then add the shredded dried tofu and stir-fry briefly before transferring to a plate.
Steps
1. Place a wok over high heat, add vegetable oil and heat until it reaches 50% hot (about 300°F/150°C), then add minced scallion and ginger, stir-frying until fragrant.
2. Add the shredded pork and stir-fry over low heat until it changes color.
3. Add soy sauce and stir well, then add the celery pieces and quickly stir-fry until just cooked through.
4. Add the shredded dried tofu, salt, and MSG, stir-frying until evenly combined, then remove from heat and plate.