- 1/4 cup vegetable oil
- 9 ounces skinless pork belly, thinly sliced
- 1 small hot chile pepper, cut into 1/2-inch pieces
- 2 cloves garlic, thinly sliced, or more to taste
- 1 (1 inch) piece fresh ginger, peeled and thinly sliced
- 5 ounces Chinese celery, leaves discarded and celery chopped into 1-inch pieces
- 2 teaspoons rice wine
- 1 1/2 teaspoons soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon monosodium glutamate (MSG)
- Heat oil in a skillet over high heat; cook and stir pork slices until lightly browned, about 3 minutes. Add chile pepper, garlic, and ginger; cook and stir until fragrant, about 2 minutes.
- Stir celery, rice wine, soy sauce, salt, white pepper, and MSG into pork mixture; cook and stir until heated through, about 2 minutes.