Colorful Shredded Pork Tenderloin
A vegetarian stir-fry featuring shredded potato as the main ingredient, combined with shiitake mushrooms, green peppers, and shredded carrot for a rich texture.
Ingredients
potatoes (peeled, shredded, tossed with dry starch)
250 g
rehydrated shiitake mushrooms (stems removed, shredded)
25 g
green pepper (stem removed, shredded)
20 g
carrot (ends trimmed, shredded)
15 g
peanut oil
300 g (actual usage 75 g)
fine salt
5 g
MSG
2 g
cooking wine
2 g
sugar
1 g
dry starch
a pinch
water starch slurry
a pinch
minced ginger
2 g
sesame oil
10 g
Instructions
1
Step 1
Peel the potatoes and cut into fine shreds, rinse and drain well, then toss with dry starch to keep them loose. Remove the stems from the rehydrated shiitake mushrooms, green pepper, and carrot, wash them all, and cut each into fine shreds. Set aside.
2
Step 2
Place a wok over heat, add the peanut oil, and heat to about medium (roughly 150°C / 50% hot). Add the loosened, dry-starch-coated potato shreds to the oil, using chopsticks to separate them so they do not clump together. Fry until just cooked through, then remove and drain off the oil.
3
Step 3
Leave a little oil in the wok, add the green pepper, shiitake, and carrot shreds, and stir-fry briefly. Add the cooking wine, fine salt, MSG, sugar, and the potato shreds, and stir-fry briefly to combine. Add a small amount of broth (or water), bring to a boil, thicken with the starch slurry, drizzle with sesame oil, stir-fry until evenly mixed, and it is done.
