Ingredients
150 g (about 5 oz) pork, cut into thin strips, 100 g (about 3.5 oz) dried smoked bamboo shoots (available at supermarkets), 80 g (about 2.8 oz) small Chinese celery.
Seasonings
5 g each minced scallion, ginger, and garlic, 1/2 teaspoon salt, a pinch each of MSG, chicken bouillon powder, and sesame oil, 1 tablespoon cornstarch, 2 teaspoons Shaoxing wine, and 300 g (about 1 1/3 cups) vegetable oil.
Steps
1. Soak the dried smoked bamboo shoots in water until softened, then cut into thin strips; wash the small Chinese celery and cut into sections.
2. Heat oil in a wok until hot, then add the shredded pork, smoked bamboo shoots, and celery segments, quickly stir-frying until the pork turns white, then remove and drain the oil.
3. Heat the remaining oil in the wok until hot, then add minced scallion, ginger, and garlic to release their fragrance. Add the shredded pork, smoked bamboo shoots, and celery segments, and stir-fry briefly.
4. Add the cooking wine, then season with salt, MSG, and chicken bouillon, stir-frying briefly. Thicken with a cornstarch slurry, then transfer to a serving bowl and drizzle with sesame oil.