Jade Rabbit Five-Color Shreds

Name: Jade Rabbit Five-Color Shreds
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 200 g Pork tenderloin (cut into 10 cm long shreds, repeatedly washed and soaked in clear water to remove all blood, then drained); 10 Quail eggs (boiled, peeled, and shaped into jade rabbits); 20 g Green bell pepper (cut into shreds slightly thinner than the pork); 20 g Carrot (cut into shreds slightly thinner than the pork); 20 g Shiitake mushroom (cut into shreds slightly thinner than the pork); 10 slices Bok choy leaves (blanched and arranged around the edge of the plate); 3 g Salt; 8 g Cooking wine; 5 g Ginger juice; 5 g MSG; 1 Egg white (for coating); Clear broth, to taste; Cornstarch (for coating and thickening the sauce), to taste; 100 g Oil (for stir-frying)

A traditional Zhejiang-style decorative dish, stir-fried with shredded pork tenderloin and an assortment of vegetable shreds, garnished with quail egg–crafted jade rabbit decorations. It boasts an elegant appearance and a fresh, savory, refreshing flavor.

35 min

Easy

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Ingredients

Pork tenderloin (cut into 10 cm long shreds, repeatedly washed and soaked in clear water to remove all blood, then drained) 200 g

Quail eggs (boiled, peeled, and shaped into jade rabbits) 10

Green bell pepper (cut into shreds slightly thinner than the pork) 20 g

Carrot (cut into shreds slightly thinner than the pork) 20 g

Shiitake mushroom (cut into shreds slightly thinner than the pork) 20 g

Bok choy leaves (blanched and arranged around the edge of the plate) 10 slices

Salt 3 g

Cooking wine 8 g

Ginger juice 5 g

MSG 5 g

Egg white (for coating) 1

Clear broth to taste

Cornstarch (for coating and thickening the sauce) to taste

Oil (for stir-frying) 100 g

Instructions

Prepare the pork shreds

Cut the pork into 10 cm long shreds. Wash and soak repeatedly in clear water to remove all blood, then drain thoroughly. Add salt, egg white, and cornstarch to coat the shreds.

Prepare the vegetables and sauce

Cut the green bell pepper, shiitake mushrooms, and carrot into shreds slightly thinner than the pork. Blanch the bok choy leaves and arrange them around the edge of a serving plate. In a small bowl, combine the cooking wine, ginger juice, salt, MSG, and a cornstarch slurry to make the sauce.

Stir-fry and assemble

Heat oil in a wok to about 40-50% hot. Add the coated pork shreds and slide-fry briefly until roughly 80% cooked, then pour into a strainer to drain the oil. Leave a thin layer of oil in the wok, return the pork and add the vegetable shreds, and stir-fry briefly. Pour in the prepared sauce, toss the wok to coat evenly, drizzle with a little hot oil, then transfer to the center of the plate. Place the jade-rabbit-shaped quail eggs on top of the bok choy leaves.

Make the finishing sauce

Heat a small amount of clear broth in a wok. Add salt, cooking wine, ginger juice, and MSG and bring to a boil. Thicken with a cornstarch slurry, drizzle with a little hot oil, then pour the sauce over the jade rabbits to finish.