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Ginisang kintsay na may baboy at pinatuyong tokwa, tinimplahan ng toyo at binigyang-amoy ng linga oil.
Hiwain ang kintsay sa maiikling piraso, ang tokwa sa mahahabang piraso, at ang sibuyas-dahon sa makakapal na hiwa. Itabi.
Cut the celery into segments, the spiced dried tofu into strips, and the spring onion into coarse shreds. Set aside.
Haluin ang hinimay na baboy sa asin (1 g), paminta, cooking wine, at cornstarch. Masahihin at i-marinate.
Mix the shredded pork with salt (1g), white pepper, cooking wine, and cornstarch. Massage to combine and let marinate.
Banlian ang tokwa, kintsay, at bell pepper isa-isa.
Blanch the spiced dried tofu, celery, and bell pepper strips one after another.
Initin ang kawali at lagyan ng mantika. Igisa ang hinimay na baboy hanggang maluto.
Heat the wok and add oil. Stir-fry the shredded pork until cooked through.
Idagdag ang sibuyas-dahon at igisa hanggang mabango, idagdag ang tokwa at haluing-haluin.
Add the shredded spring onion and stir-fry until fragrant, then add the spiced dried tofu and toss together.
Idagdag ang kintsay at bell pepper, timplahan ng toyo, asin (1 g), at chicken powder, at haluing-haluin.
Add the celery and bell pepper strips, season with light soy sauce, salt (1g), and chicken bouillon powder, and stir-fry until evenly coated.
Ibuhos ang cornstarch slurry at haluin hanggang ang sarsa ay kumapit sa sangkap, patayin ang apoy, at wisikan ng linga oil bago ihain.
Pour in the cornstarch slurry and stir until the sauce coats the ingredients, then turn off the heat and drizzle with sesame oil to finish.
