Dried Tofu and Celery Stir Fry (西芹炒香干)

2 standard portions

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Ingredients

• 4 oz (100 g) ground pork
• 2 teaspoons Shaoxing wine
• 1 teaspoon light soy sauce
• 1/2 teaspoon cornstarch
• 2 tablespoons chicken broth ((or water))
• 1 tablespoon light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon peanut oil
• 1/2 thumb ginger (, julienned)
• 2 cloves garlic (, sliced)
• 3 stalks celery (, sliced to 1/3” (6 cm) thick 2” (10 cm) long strips (you can serve the celery leaves as well))
• 1/4 teaspoon salt ((or to taste))
• 1 cup dried tofu (, sliced (or tofu cutlet, sliced into 1/3” (6 cm) thick 2” (10 cm) long strips) (*Footnote))

Method

1. Add the pork and the rest of the marinating ingredients into a small bowl. Mix very well with your hands until evenly coated.
2. Combine the sauce ingredients in a small bowl and stir to mix well.
3. Heat 1 tablespoon of oil in a large skillet or wok until hot. Add the ground pork and spread it out with a spatula. Let cook for 1 minute without moving, or until the bottom is lightly charred. Flip to cook the other side and chop the pork into smaller pieces, until the pork is just cooked through.
4. Your pan should still have quite some oil in it. If not, add 1 tablespoon of oil, plus the ginger and garlic. Stir a few times to release fragrance.
5. Add the celery. Stir and cook until it just starts to get tender, 2 to 3 minutes or so.
6. Add the smoked tofu and sprinkle with the salt. Stir and cook for another 2 minutes, or until the celery has turned tender.
7. If you reserved the celery leaves, add them to the pan (Optional).
8. Pour in the sauce and stir to mix everything together, 1 to 2 minutes. Turn to low heat and carefully try out the tofu and celery. Adjust seasoning by sprinkling a bit more salt, if needed. Transfer everything to a big plate. Serve as a side or main.