Stir-Fried Pork Tenderloin with Fresh Wolfberry Shoots

Name: Stir-Fried Pork Tenderloin with Fresh Wolfberry Shoots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g pork tenderloin (sliced, tossed with 1 g salt, 5 g wet cornstarch, and Shaoxing wine until sticky, then coated with egg white); 100 g young wolfberry shoots (washed, blanched briefly in boiling water, and cooled for later use); 1 egg white; 1.5 g MSG; 2 g Shaoxing wine; 100 g clear broth; 10 g wet cornstarch (5 g for coating, 5 g for thickening); 750 g (uses 80 g) rendered pork lard (for deep-frying); 1 g fine salt (1 g for marinating, 1 g for stir-frying)

A traditional Zhejiang dish featuring tender pork loin slices stir-fried with young goji berries. The goji berries remain vibrant green and fragrant, while the pork loin stays white, silky, and delicately flavored.

25 min

Easy

0 favorites

Stir-Fried Pork Tenderloin with Fresh Wolfberry Shoots

Ingredients

pork tenderloin (sliced, tossed with 1 g salt, 5 g wet cornstarch, and Shaoxing wine until sticky, then coated with egg white) 200 g

young wolfberry shoots (washed, blanched briefly in boiling water, and cooled for later use) 100 g

egg white 1

MSG 1.5 g

Shaoxing wine 2 g

clear broth 100 g

wet cornstarch (5 g for coating, 5 g for thickening) 10 g

rendered pork lard (for deep-frying) 750 g (uses 80 g)

fine salt (1 g for marinating, 1 g for stir-frying) 1 g

Instructions

Prepare the pork tenderloin slices

Slice the pork tenderloin, then mix with 1 g salt, 5 g wet cornstarch, and Shaoxing wine until sticky. Stir in the egg white to coat the slices evenly.

Prepare the wolfberry shoots

Wash the fresh young wolfberry shoots, blanch briefly in boiling water, then refresh under cold water and set aside.

Sliver-stir-fry the pork

Heat oil in a wok over the flame. When the oil reaches about 40% hot (roughly 88 °C), add them, break the slices apart, and remove once they change color; drain off the oil.

Stir-fry and thicken the sauce

Leave a little oil in the wok, toss the wolfberry shoots briefly, then add 1 g fine salt, MSG, and 5 g wet cornstarch diluted into a thin slurry. Add the pork slices back in, drizzle with a little oil, give a quick flash-fry, then transfer to a plate and serve.