Shiitake Pork Tenderloin
A traditional Zhejiang-style stir-fry of sliced pork tenderloin with shiitake mushrooms, featuring a delicate appearance, fragrant aroma, and mellow flavor.
Ingredients
Pork tenderloin (sliced thinly against the grain, marinated with refined salt and egg white, then coated with starch for velveting)
200 g
Soaked shiitake mushrooms (cleaned, large pieces cut into smaller sizes)
100 g
Refined salt
3 g
MSG
1.5 g
Shaoxing wine
15 g
Scallion segments
4 g
Egg white
25 g
Sesame oil
10 g
Rendered lard (for deep frying)
750 g (70 g actual usage)
Wet starch (for velveting and sauce thickening)
25 g
White stock (for stir-frying)
to taste
Instructions
1
Prepare shiitake mushrooms
Wash the shiitake mushrooms, cut large pieces into smaller sizes
2
Velvet the pork
Slice the pork tenderloin thinly against the grain, marinate with refined salt and egg white, then coat with starch for velveting
3
Blanch-fry the pork
Place the wok over heat, add rendered lard, heat to approximately 66°C (low heat), add the pork tenderloin slices, stir to separate, drain the oil and set aside
4
Stir-fry and thicken
Leave a small amount of base oil in the original wok, add scallion segments and sauté briefly, then add shiitake mushrooms, white stock, refined salt, and the reserved pork slices. Add Shaoxing wine, stir-fry briefly, thicken the sauce with wet starch, drizzle with sesame oil, toss well, then transfer to a serving plate.
