Fried Meat with Tofu Puffs and Celery

Ingredients

• Tofu puffs (firm, dried bean curd)
• Celery (Chinese celery or regular celery)
• Pork
• Garlic
• Chili peppers (green or red)
• Sichuan peppercorns: optional
• Salt
• Chicken essence powder: optional
• Dark soy sauce
• Oyster sauce
• Cooking oil

Steps

1. Remove any leaves from the celery and cut the stems into 1-inch (4cm) strips. Set aside.
2. Slice the tofu puffs into strips, about the width of a thumb (no need to be precise). Set aside.
3. Slice the garlic cloves (or mince them) as you like. Set aside.
4. Slice the chili peppers into rings or cut them diagonally into strips. Set aside.
5. Heat the wok over high heat and add 10-15ml of cooking oil. Wait 10 seconds to let the oil heat up.
6. Add the Sichuan peppercorns and garlic and fry until fragrant. (If you can eat ginger, you can add some shredded ginger/kidney slices at this stage).
7. Add the pork slices and stir-fry until they change color. Then add 8ml of dark soy sauce, stir-fry evenly to color the meat evenly. (If you have doubanjiang [bean paste], you can add 3ml of it and stir-fry together).
8. Add the tofu puffs and stir-fry evenly (for about 2 minutes).
9. Add the chili peppers and stir-fry evenly (for about 1-2 minutes).
10. Add the celery, add 5g of salt, and stir-fry for 1 minute.
11. Add 3g of chicken essence powder and 5ml of oyster sauce, stir-fry evenly, and serve.