Colorful Shredded Pork
Tenderloin strips and green and red pepper strips are briefly passed through hot oil, then stir-fried with scallion segments and thickened with a cornstarch slurry. The dish features vibrant colors and a smooth, tender texture.
Ingredients
Pork tenderloin (shredded and velveted)
400 g
Green and red bell peppers (shredded)
50 g
Egg whites (for velveting)
2
Scallion segments
10 g
Fine salt
3 g
Shaoxing wine
15 g
Monosodium glutamate
2 g
Wet cornstarch slurry
40 g
Rendered pork fat
1000 g (50 g actually used)
Instructions
1
Prepare ingredients
Combine the shredded pork tenderloin with salt, Shaoxing wine, egg whites, and cornstarch to velvet. Shred the green and red bell peppers.
2
Slip in oil
Heat oil to about 120°C (four-tenths hot). Slip in the pork first, then add the pepper shreds and cook through, then drain.
3
Stir-fry
Reserve a little oil in the wok, add scallion segments and stir-fry until fragrant, then discard them. Add the pork with the seasonings, thicken with the cornstarch slurry, stir well, and plate to serve.
