Ingredients
250 g (about 9 oz) Chinese celery, 150 g (about 5 oz) pork liver.
Seasonings
10 g each of scallions and garlic cloves, 1 teaspoon each of salt and chicken bouillon powder, and appropriate amounts of sugar, cooking wine, soy sauce, white vinegar, water starch, Sichuan peppercorn water, sesame oil, and vegetable oil.
Preparation
1. Trim the roots from the celery, rinse it thoroughly under cold water, then slice it diagonally into large pieces.
2. Bring a pot of water with a pinch of salt to a boil, blanch the celery briefly, then remove and rinse under cold water, and drain well.
3. Trim and wash the scallions, then finely chop them; peel the garlic cloves, wash them, and slice thinly.
4. Remove the membrane from the pork liver, rinse clean, and slice thinly. Toss with a little salt, Sichuan peppercorn water, and cornstarch slurry to coat evenly.
Steps
1. Heat oil in a wok until it reaches 60% hot (about 350°F/175°C), add the sliced pork liver and gently stir to separate and cook through, then remove and drain the oil.
2. Leave a small amount of oil in the wok and heat until about 70% hot, then add chopped scallions and sliced garlic, stir-fry until fragrant, splash in cooking wine, add the celery pieces, and stir-fry over high heat until cooked through.
3. Add salt, soy sauce, chicken bouillon, and sugar, stir-frying until well combined. Thicken with a cornstarch slurry, then add the pork liver and stir-fry to coat evenly. Drizzle with sesame oil and white vinegar, then serve.