Ingredients
350 g (about 3/4 lb) pork, 50 g (about 1/4 cup) vegetable oil, 50 g (about 1/2 cup) fresh winter bamboo shoots.
Seasonings
10 g scallions, 10 g soy sauce, 10 g cooking wine, 5 g dried chili peppers, 3 g salt, 0.5 g MSG.
Instructions
1. Cut the scallions and dried chilies into thin shreds; slice the pork into strips about 6 cm (2.5 inches) long; cut the fresh bamboo shoots into strips about 5 cm (2 inches) long.
2. Heat oil in a wok over medium heat to about 120°C (250°F). Add dried chili strips and fry until they turn dark red, then remove and set aside. Add the shredded pork and dry-fry until the moisture evaporates. Add cooking wine, salt, soy sauce, and bamboo shoot strips, continuing to stir-fry until the mixture is dry, fragrant, and the oil begins to separate. Return the chili strips, add MSG, and stir-fry evenly. Transfer to a serving plate and sprinkle with shredded scallions. This dish is dark red in color, dry and fragrant with a tender texture, and has a rich savory flavor.