Five-Spice Tofu Gan With Slivered Pork And Celery

Let's Cook

1. Step 1.

   In a small bowl, combine the pork slivers with 1 teaspoon soy sauce and 1 teaspoon Shaoxing wine (or dry Marsala). Mix well, then add 1 teaspoon cornstarch and mix again until evenly coated. Set aside to marinate while you prepare the other ingredients.

2. Step 2.

   Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it shimmers. Add the marinated pork and spread it into a single layer using a spatula. Sear for about 15 seconds, then stir-fry for another 15 seconds until the pork is nearly cooked through. Remove the wok from heat, transfer the pork to a small bowl, and set aside. Rinse the wok and dry it with a towel.

3. Step 3.

   Return the wok to high heat. Add the remaining 1 tablespoon plus 1½ teaspoons vegetable oil and heat until shimmering. Add the sliced five-spice tofu and spread it into a single layer. Sear for 30 seconds until the edges are browned, then flip the tofu pieces and sear for another 30 seconds. It's okay if some pieces aren't fully seared. Quickly and gently push the tofu up the sides of the wok.

4. Step 4.

   Add the green onion segments and sliced jalapeño (if using) to the wok. Stir-fry for about 10 seconds to combine. Then add the sliced celery hearts and julienned carrot. Stir-fry everything together for a few seconds to distribute the vegetables evenly.

5. Step 5.

   Return the cooked pork to the wok along with 1 tablespoon plus 1½ teaspoons soy sauce. Stir-fry for about 2 minutes, until the sauce has penetrated the tofu and everything is well combined. Serve immediately with steamed rice.