材料
雲耳半兩
唐芹菜1棵
梅頭瘦肉3兩
薑3片

醃料
生抽2茶匙
粟粉半茶匙

調味料
鹽1/3茶匙
糖半茶匙
胡椒粉少許
水4湯匙
調匀

做法
01 雲耳用水浸軟，剪去硬蒂，洗凈，飛水。
02 梅頭瘦肉洗淨，切片，下醃料待片刻；唐芹菜留菜莖(去掉葉)，洗淨，切段。
03 燒熱鑊下油1湯匙，下薑爆香，加入梅頭瘦肉炒片刻，下雲耳及調味料煮片刻，最後下芹菜莖炒至汁液濃稠即可。

Q:為何芹菜莖最後才加入?
A:芹菜久煮後，流失香味，而且其纖維也會變韌。

Ingredients
19g cloud ear fungus
1 sprig Chinese celery
113g pork shoulder butt
3 slices ginger

Marinade
2 tsps light soy sauce
1/2 tsp cornstarch

Seasoning
1/3 tsp salt
1/2 tsp sugar
ground white pepper
4 tbsps water
mixed well

Method
01 Soak the cloud ear fungus in water until soft. Cut off the stems. Rinse and blanch it in boiling water briefly. Drain.
02 Rinse the pork and slice it. Add marinade and leave it for a while. Cut off the roots and leaves of the Chinese celery. Use only the stems for this reaipe. Rinse well and cut into short lengths.
03 Heat a wok and add 1 tbsp of oil. Stir fry ginger until fragrant. Add the pork and stir fry briefly. Add cloud ear fungus and seasoning. Cook further. Add celery stems at last and stir fry until the sauce thickens and reduces. Serve.

Q:Why do you put in the stems of Chinese celery at last?
A:Chinese celery has a lovely liquorice fragrance which tends to be destroyed by prolonged cooking. It also gets chewy and tough overcooked.