Ingredients
200 g snow peas, 150 g Chinese cured meat (lap cheong).
Seasonings
Minced scallion and ginger, 3/5 teaspoon each, 1 teaspoon salt, 3/5 teaspoon MSG, 1 teaspoon each Shaoxing wine and sugar, 2 teaspoons water starch, 1 tablespoon vegetable oil.
Steps
1. Blanch the snow peas in salted boiling water until cooked through, then drain well; steam the cured meat until fully cooked, then slice it diagonally.
2. Heat oil in a wok over high heat, add minced scallion and ginger and stir-fry until fragrant, then add snow peas and stir-fry for a few seconds, followed by cooking wine, sugar, salt, and MSG, and stir-fry briefly.
3. Add the cured meat and stir-fry until evenly combined, then thicken with a cornstarch slurry, drizzle with a splash of hot oil, and transfer to a serving plate.