Ingredients
250 g red bell peppers (about 2 medium), 150 g pork belly (about 5 oz), 25 g winter bamboo shoots (about 1 oz), 3 wood ear mushrooms.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, sugar 1/2 teaspoon, sesame oil 1/2 teaspoon, soy sauce 1/2 tablespoon, cooking wine 1 tablespoon, vegetable oil as needed.
Preparation
1. Wash the red bell peppers, remove the stems and seeds, then cut into diamond-shaped pieces; soak the wood ear mushrooms in warm water until soft, remove the tough stems, wash, and tear into small pieces; slice the winter bamboo shoots.
2. Briefly blanch the wood ear mushrooms and bamboo shoots in boiling water, then drain well.
3. Rinse the pork belly, slice into small pieces, place in a bowl, add soy sauce and a splash of cooking wine, mix well, and marinate for 10 minutes.
Steps
1. Heat oil in a wok until it reaches about 70% hot (350°F/175°C), add the pork slices and deep-fry until fully cooked, then remove and drain the oil.
2. Leave a small amount of oil in the wok and heat it to medium-high heat, then add the red bell pepper slices and stir-fry briefly until fragrant.
3. Add the sliced pork belly, winter bamboo shoots, and wood ear mushrooms, then quickly stir-fry until everything is evenly coated and well-seasoned.
4. Add salt, MSG, cooking wine, and sugar, stir-fry until well-seasoned, drizzle with sesame oil and toss evenly, then remove from heat and plate.