Stir-fried Pork Tenderloin Strips
Thinly sliced pork tenderloin is coated in batter and briefly oil-blanched, then stir-fried over high heat with ham, bamboo shoots, dried winter mushrooms, and green pepper strips for a vibrant, tender dish.
Ingredients
Pork leg tenderloin tip meat (no tendons or membrane, fine straight fibers, very tender)
150g
Ham strips (cooked)
15g
Bamboo shoot strips
25g
Shiitake mushroom thin strips
15g
Green chili pepper strips
15g
Egg white
4
Salt
5g
MSG (monosodium glutamate)
1.5g
Shaoxing wine
10g
Lard
15g
Sesame oil
a pinch
Dry starch
20g
Wet starch
to taste
White stock
50g
Instructions
1
Preliminary Preparation
Select the pork leg tenderloin tip meat and slice it into pieces about 1 cm thick with a knife. Place in a container and submerge in cold water until the meat turns white and clean. First slice the meat into very thin long pieces, then cut along the grain into extremely fine strips. Cut the bamboo shoots into segments about 6 cm wide, lay them flat and slice thinly with straight cuts, stack them in a tile-like pattern, then cut into fine strips.
2
Coating
Place the pork tenderloin strips in a bowl, add a small amount of salt and mix well. Add 2 egg whites and whisk along the strips until the egg whites evenly coat and cling to the tenderloin strips. Sprinkle with dry starch, then whisk along the strips again until each strip is coated with starch and no moisture is visible. Add another 2 beaten egg whites and mix gently with chopsticks to separate each strip.
3
Slip-cooking in Oil
Clean the wok and place over high heat. After seasoning the wok with oil, add about 350g of neutral oil and heat to about 30% hot. Pour in the coated tenderloin strips and immediately stir continuously with chopsticks. When the strips separate, the coating sets around them, and they appear white and glossy, pour into a strainer to drain off the oil.
4
Final Stir-fry
Combine salt, Shaoxing wine, MSG, white stock, and wet starch in a bowl and mix well. Place the wok over high heat, add 15g of lard and heat. Add the bamboo shoot strips, shiitake mushroom strips, and green chili strips and stir-fry. When the green chilies turn bright green and the bamboo shoots are cooked through, add the pork tenderloin strips and toss evenly. Pour the prepared sauce evenly around the edges, toss briefly, then flip the wok several times until the sauce coats the strips. Drizzle sesame oil along the edge of the wok, transfer to a serving plate, and sprinkle with ham strips to finish.
