Hakka Stir-Fry (客家小炒)

Unlike the Hakka Steam Pot (客家三封) that seems to be a hidden treasure, this traditional Hakka dish is widely known in Taiwan, especially as a dish to accompany alcoholic beverages (下酒菜).  It's delicious and a delight to prepare for the whole family!

1. Prepare the ingredients: (1) Dry squid (cut into thicker slices first, soak in water to soften for 2 hours or more, cut with care); (2) Lean pork (1/4 lb, slice, and marinate with 1 Tbsp corn starch, 1 Tbsp soy sauce, and 1 Tbsp rice cooking wine); (3) bean curds (2 pieces, sliced horizontally 2-3 times, then vertically once); (4) Celery (2-3 stems, cut into 1.5" segments, then slice); (4) garlic (3-4 cloves, sliced); (5) hot peppers (1 green and 1 dry red, sliced); (5) scallion (4-5 stalks, smash and slice into 1.5" segments); (6) [optional] Leek (蒜苗, do 30-degree slanted cut along its length into 1" - 1.5" pieces).
2. Add 2-3 Tbsp of vegetable oil into a flat bottom cooking pan.  Add sliced lean pork into the pan.  Turn on high heat.  Stir-fry till pork is half-cooked (meat beginning to turn white, 1-2 minutes), and set aside.  Strain oil back into the pot.
3. Add 2-3 Tbsp of vegetable oil into the pot (high heat).  Add sliced bean curds into the pot.  Stir and fry the bean curds till lightly golden and slightly crispy (3-4 minutes), and set aside.  Strain oil back into the pot.
4. Add 1-2 Tbsp of vegetable oil into the pot (medium heat). Add hot peppers and garlic, and stir for a minute. Add squid and bean curds (high heat). Add 1/4 cup of water, season with 3 Tbsp of rice wine, 2 Tbsp of soy sauce, 1 Tbsp of oyster sauce, 1/4 tsp of salt, and let cook for 3-4 minutes in covered pot.
5. Add celery and leek (optional). Add pork. Stir for 2-3 minutes. Finally, add scallions and stir for 20-30 seconds. Turn off heat.
6. Sprinkle sesame oil and 1/4 tsp of white pepper on top.  Mix thoroughly, and serve. Here is a picture of the finished product.