Quick Stir-Fried Celery with Pork (Liling Style)

Chop the vegetables. The carrot shreds are not essential, but since there are no red peppers, just a third of a carrot adds some color.

Slice the fatty pork separately, which will be used to render fat later. Slice the lean pork and set aside (if you have time, marinate with oyster sauce, soy sauce, and salt; if not, skip the marination).

Heat the pan and add the slices of fatty pork. Fry until the fat is rendered and the pork is slightly crispy. Then add the sliced lean pork and stir-fry until it changes color.

Add all the vegetables and stir-fry on high heat for a few moments until they're just cooked. Add a small half bowl of water and start seasoning: a teaspoon of salt, a bit of MSG, a tablespoon of soy sauce, and a spoonful of dried red chili powder. If you have it, add a bit of Liuyang fermented black bean.

Let the water reduce a bit, and it's ready to serve! I love this sauce over rice.

When dining alone, I prefer not to dirty another bowl—just cover the bowl of steamed rice with the celery stir-fry, and enjoy a warm, fragrant meal!