Shredded Pork Tenderloin with Chili Oil
A glossy, reddish Zhejiang-style stir-fried pork dish made with shredded pork loin quickly tossed with bell peppers.
Ingredients
Pork tenderloin (cut into 8-9 cm long thin strips)
250 g
Oil (for stir-frying)
50 g
Red and green bell pepper strips (reserved)
50 g total
Soy sauce (for coating and seasoning)
15 g
Chili oil (for seasoning)
6 g
Ginger juice (for seasoning)
5 g
Cooking wine (for seasoning)
8 g
MSG (for seasoning)
to taste
Shredded scallion (reserved)
to taste
Stock (for stir-frying)
a pinch
Cornstarch (for coating and thickening)
to taste
Egg (for coating)
0.5
Instructions
1
Coating the pork
Cut the pork tenderloin into 8-9 cm long thin strips, add the egg, cornstarch, and soy sauce to coat the meat evenly.
2
Stir-frying the shredded pork
Heat the oil in a wok over medium-high heat until it just begins to smoke (about 150-180°C / 5-6 on a 10-point scale), add the shredded pork and quickly stir-fry until 7-8 cooked through, then remove and drain off the excess oil.
3
Final stir-fry and seasoning
Add oil to the wok, sauté the shredded scallion until fragrant, then add the bell pepper strips and the partially cooked shredded pork and stir-fry together. Add the soy sauce, cooking wine, ginger juice, MSG, chili oil, and a small amount of stock, and continue stir-frying until everything is fully cooked. Drizzle in a cornstarch slurry to thicken, finish with a drizzle of hot oil, and serve immediately.
