Shredded Pork with Five-Spice Tofu (香干肉丝)

1. Shred the pork into thin strips (about 100g)

2. Clean it thoroughly to remove blood.  Drain all excessive water.

3. Marinate the pork with the followings and set aside for at least 30 minutes:

• 1 tsp of light soy sauce
• 0.5 tsp of dark soy sauce
• 1 tsp of oyster sauce
• 1.5 tsp of Shao Xing cooking wine
• 0.5 tsp of salt
• 1 egg white (set aside the egg yolk)

4. Boil water on the stove.

5. Cut Five-spice tofu into thin strips, about 3 inch long

6. Quickly boil shredded tofu for about 30-45 minutes.  This is to make the tofu soft.  Drain hot water and set aside.

7.  Prepare the following ingredients:

• 2 garlic coves and slice them into small pieces
• Peel and slice ginger into about 5-7 slices (about 0.5 inch size)
• Cut 2 spring onion stalks in the middle.  This is to separate the white part in the bottom and the green part on the top.  Cut the green top part into two-inch sized strips.  Halve the white part in the bottom.  Shred them into thin strips
• Halve one red bell pepper.  Cut them into thin strips.  Alternatively, Celery can be replaced.
• Add one 1tsp of corn starch with water in a small bowl

8. Heat the wok on medium heat.  Add about 3 tsp of oil and stir fry marinated shredded pork.  Cook well done, remove from the wok and set aside.

9. Pour about 3 tsp oil into the wok.  Follow these steps:

• Add minced garlic, ginger slices and stir fry for about 30 seconds til fragrant.  
• Quickly add five-spice shredded tofu.  
• Add 2 tsp of light soy sauce, 1/4 tsp of dark soy sauce, 1 tsp of oyster sauce, 1/4 tsp of salt, and a dash of chicken powder.  Stir fry quickly. 
• Add shredded red bell pepper and stir fry for about 45 seconds. 
• Add cooked shredded pork.  
• Finally add shredded green onions-both the white part and the green part.  Stir fry them quickly.

10.  Transfer to the plate and serve.