香干肉丝

Ingredients

• Pork loin fillet (pork strips available pre-cut and weighed at the supermarket)
• Bamboo fungus tofu / Dried beancurd stick (Xianggan)
• Salt
• Light soy sauce
• Starch
• Garlic
• Green bell pepper
• Chicken essence / MSG

Steps

1. ### Preparation
2. `Pork strips` (if you don't have strips, dice them yourself) mix with 3ml light soy sauce and starch until evenly coated. Set aside.
3. Wash the `green bell pepper` and cut it using the `torch-cutting technique` (julienne with cut edges) for later use.
4. Chop the `garlic` horizontally into slices. Cut the `bamboo fungus tofu` into strips.
5. Mix `starch` with 10ml water and stir until smooth to make a starch slurry.
6. ### Wok Firing
7. Heat 15ml of oil in a clean pot. Before the oil is hot, add the pork strips and slowly disperse them in the pan. Once the meat is cooked, remove it immediately, leaving the oil in the pot.
8. Add the slices of garlic and the strips of bamboo fungus tofu into the pot. Add 2ml of light soy sauce and stir-fry evenly.
9. Stir-fry for 2-3 minutes (depending on flame size). Add the sliced green bell pepper into the pot and mix together.
10. After 1 minute, add the pork strips back into the mixture.
11. Pour the starch slurry into the pan to thicken the sauce. Add 3g of salt and 2g of chicken essence. Stir-fry for another 2-3 minutes before serving.
12. The finished dish.
13. Note: Pot or stove type can affect stir-fry times. If unsure if the ingredients are fully cooked, it is recommended to taste one piece first.