Celery stir fry pork

Slice 300 g of half-frozen pork shoulder thinly.

Marinate with 1/4 tsp salt, 1/4 tsp baking soda, 1 tbsp soy sauce, 2 tsp Chinese cooking wine and 2 tsp cornstarch; mix well and rest 20 minutes.

Cut the celery into thin strips.

Slice the chilies thinly.

Roughly crush and peel a few garlic cloves, left whole so they do not burn; put celery, chilies and garlic in one bowl.

Heat the wok until smoking, add oil and swirl to coat.

Stir fry the pork fast over high heat, about 2 minutes; turn off the heat, take the wok off the stove so the residual heat does not burn the meat, and set the pork aside.

Add a little more oil to the wok and stir fry the celery, chilies and garlic about 3 minutes for crunchy celery, longer for soft; add salt and mix.

Return the pork to the wok and stir fry everything together.