Stir-Fried Heron Meat Slices
A nourishing stir-fried dish featuring egret meat as the main ingredient, paired with bamboo shoot slices and bok choy hearts. Valued for replenishing qi and restoring vitality.
Ingredients
Heron meat (sliced into willow-leaf shapes, soaked to remove blood, water squeezed out)
400 g
Bok choy hearts (suspected typo in original text)
50 g
Bamboo shoot slices
50 g
Egg white (used to coat the meat slices)
1
Soy sauce (seasoning)
to taste
White sugar (seasoning)
to taste
Fine salt (seasoning)
to taste
Cooking wine (seasoning)
to taste
MSG (seasoning)
to taste
Vinegar (seasoning; the original step mistakenly wrote a homophone)
to taste
Wet cornstarch (used for thickening)
to taste
Dry cornstarch (used to coat the meat slices)
to taste
Sesame oil (seasoning)
to taste
Lard (used for stir-frying)
to taste
Instructions
1
Marinate the Heron Meat
Slice the heron meat into willow-leaf-shaped pieces with a knife, soak in clean water to remove the blood, take out and wrap in a clean cloth to squeeze out the moisture. Coat with fine salt, egg white, and dry cornstarch, then mix well with sesame oil.
2
Slide-Fry the Heron Meat
Heat the wok over the fire and add the lard. When the oil reaches about 40% hot, add the heron meat slices and slide them through the oil. Once the meat changes color, drain it in a colander.
3
Finish the Dish
Return the wok to the fire, add the lard, and stir-fry the bamboo shoot slices and bok choy hearts. Add the cooking wine, sugar, MSG, and soy sauce, then thicken with wet cornstarch. Add the heron meat slices back in along with the vinegar and sesame oil, toss a few times, plate, and serve.
