Ingredients
350 g lean pork, 200 g kelp (seaweed).
Seasonings
5 g chopped green onion, 5 g sliced garlic, 1/3 teaspoon each salt and MSG (or omit), 1 tablespoon each cooking wine, sugar, and soy sauce, a pinch of Sichuan peppercorn powder, cornstarch as needed, and 2 tablespoons vegetable oil.
Steps
1. Rinse the pork and slice it thinly; soak the kelp until fully rehydrated, rinse, cut into diamond-shaped pieces, blanch in boiling water until cooked, then remove and drain.
2. Heat oil in a wok over high heat, add the pork slices and stir-fry until they change color, then add scallions, ginger, and garlic and stir-fry until fragrant. Add cooking wine, sugar, soy sauce, salt, MSG, and Sichuan pepper powder, pour in a little clear broth, then add the kelp and stir-fry everything together. Thicken with a cornstarch slurry, drizzle with sesame oil, and serve.