Shredded Pork with Pickled Mustard Greens
A Sichuan dish with a glossy, sauce-free finish and a savory, well-balanced flavor, made by quick-frying cornstarch-coated shredded pork with shredded pickled mustard greens over high heat.
Ingredients
pork tenderloin (shredded)
to taste
pickled mustard greens (washed and shredded)
to taste
scallion (washed and shredded, not listed in the original ingredient table)
to taste
cooking oil
to taste
soy sauce
to taste
cooking wine
to taste
MSG
to taste
starch (mixed into a wet slurry)
to taste
salt (for coating the meat, not listed in the original ingredient table)
to taste
broth
to taste
Instructions
1
Prep ingredients
Cut the pork into thin shreds; wash the pickled mustard greens and scallions and cut them into shreds as well.
2
Coat the pork
Coat the shredded pork evenly with salt and the wet starch slurry.
3
Stir-fry and finish
Heat the wok, add oil and bring it to about 60% hot, then add the shredded pork and stir-fry to separate the pieces. Immediately add the pickled mustard shreds, scallion shreds, soy sauce, cooking wine, MSG, and broth, and reduce the sauce until it just coats the ingredients.
