Five-colored Shredded Pork Tenderloin
A colorful dish featuring tender pork tenderloin coated separately with egg white and egg yolk, briefly oil-blanched, then stir-fried with assorted shredded vegetables.
Ingredients
Pork tenderloin (shredded, soaked in clear water to remove blood)
600 g
Egg white (used to coat most of the shredded pork)
150 g
Garlic scapes (cut into sections)
50 g
Shiitake mushrooms
50 g
Red and green bell peppers (shredded)
50 g
Rendered lard
1000 g
Ginger (minced)
to taste
Salt
to taste
Stock
to taste
MSG
to taste
Cooking wine
to taste
Starch
to taste
Egg yolk (not listed in ingredients, mentioned in steps)
to taste
Instructions
1
Prepare the shredded pork
Cut the pork tenderloin into shreds, soak in clear water to remove blood.
2
Coat and blanch the pork
Coat most of the shredded pork with egg white and starch, coat the remaining pork with egg yolk and starch, then par-cook in warm oil and remove.
3
Stir-fry the vegetables
Leave a small amount of oil in the pan, add minced ginger, garlic scape sections, shiitake mushrooms, and shredded red and green bell peppers, stir-fry until cooked through.
4
Thicken the sauce and serve
Add the shredded pork, seasonings, and stock, thicken with starch, then transfer to a serving dish.
