Steps
- Mix ½ cup of thinly sliced lean pork with 1 teaspoon of Shaoxing wine, 1 teaspoon of cornstarch, ½ teaspoon of sesame oil, ½ teaspoon of light soy sauce, and half of ¼ teaspoon of white pepper. Marinate for 15 minutes.
- Heat a quarter of ¼ cup of canola oil in a wok over high heat. Stir-fry 1½ cups of thinly sliced Chinese five-spice pressed tofu for 2 minutes, until lightly browned. Transfer to a plate.
- Add another quarter of the oil. Stir-fry 1½ cups of thinly sliced long hot green peppers for 1 minute, then set aside.
- Add another quarter of the oil. Stir-fry 1 cup of thinly sliced celery for 1 minute, then set aside.
- Add the remaining oil and stir-fry the pork until browned. Return the tofu and vegetables with 1 teaspoon of sesame oil, 2 tablespoons of Shaoxing wine, 1 teaspoon of light soy sauce, and the remaining white pepper.
- Season with salt and stir-fry for 2 minutes, until well combined and the pork is cooked through.