Crispy Cucumber Pork Tenderloin Shreds

Name: Crispy Cucumber Pork Tenderloin Shreds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 250 g Pork tenderloin (shredded, mixed with egg white, salt, wet starch until sticky); 25 g Cucumber (shredded); 1 piece Egg white; 25 g Cooked bamboo shoots (shredded); 2 g MSG; 10 g Shaoxing wine; 0.5 g Scallion sections; 50 g Clear soup; 500 g (approx. 75 g consumed) Lard (for frying); 20 g Starch (for wet starch coating); 2 g Salt

A traditional Zhejiang stir-fry of shredded pork tenderloin with cucumber and bamboo shoots. The dish delivers crisp cucumber and tender pork, finished in an elegant palette of green and white.

25 min

Easy

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Ingredients

Pork tenderloin (shredded, mixed with egg white, salt, wet starch until sticky) 250 g

Cucumber (shredded) 25 g

Egg white 1 piece

Cooked bamboo shoots (shredded) 25 g

MSG 2 g

Shaoxing wine 10 g

Scallion sections 0.5 g

Clear soup 50 g

Lard (for frying) 500 g (approx. 75 g consumed)

Starch (for wet starch coating) 20 g

Salt 2 g

Instructions

Shredding and coating

Shred the pork tenderloin and mix with egg white, salt, and wet starch until sticky; shred cucumber and bamboo shoots.

Stir-frying shredded meat

Heat wok over medium heat, add lard and heat to about 66°C; add shredded meat and separate, remove when white and drain oil.

Seasoning stir-fry

Leave 15g oil in wok, add scallion and stir-fry until fragrant; add bamboo shoots and meat, stir-fry briefly, then add tenderloin shreds, Shaoxing wine, clear soup, MSG, drizzle 15g lard, and serve.