Stir-Fried Pork Tenderloin with Peach Kernels

Name: Stir-Fried Pork Tenderloin with Peach Kernels
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 400 g Pork tenderloin (cut into 5 cm long × 2.5 cm wide slices); 200 g Peach kernels (peeled and quartered); 50 g Egg white (for batter); 25 g Green garlic (cut into segments); 900 g Vegetable oil (about 80 g actually consumed); 10 g Sesame oil; 510 g MSG (listed redundantly in original, total ~10 g); 30 g Minced ginger (listed redundantly in original, total ~30 g); 15 g Cooking wine; 12 g Salt (listed redundantly in original, total ~12 g); 85 g Wet cornstarch (listed redundantly in original, total ~85 g); 15 g Dripping oil (called 'chicken oil' in the steps); 25 g Chopped scallion; 90 g Chicken broth (listed redundantly in original, total ~90 g)

Shandong-style stir-fried tenderloin with peach kernels — tender, soft pork paired with crisp, fragrant peach nuts.

35 min

Easy

0 favorites

Stir-Fried Pork Tenderloin with Peach Kernels

Ingredients

Pork tenderloin (cut into 5 cm long × 2.5 cm wide slices) 400 g

Peach kernels (peeled and quartered) 200 g

Egg white (for batter) 50 g

Green garlic (cut into segments) 25 g

Vegetable oil (about 80 g actually consumed) 900 g

Sesame oil 10 g

MSG (listed redundantly in original, total ~10 g) 510 g

Minced ginger (listed redundantly in original, total ~30 g) 30 g

Cooking wine 15 g

Salt (listed redundantly in original, total ~12 g) 12 g

Wet cornstarch (listed redundantly in original, total ~85 g) 85 g

Dripping oil (called 'chicken oil' in the steps) 15 g

Chopped scallion 25 g

Chicken broth (listed redundantly in original, total ~90 g) 90 g

Instructions

Prepare and Marinate

Cut the pork tenderloin into slices 5 cm long and 2.5 cm wide. Coat them with a batter made by stirring together 2 g salt, a pinch of cornstarch, and 30 g chicken broth. Peel the peach kernels and quarter them. Place one kernel quarter on each slice of coated pork and roll up; set aside. Separately, combine 25 g wet cornstarch, 3 g salt, chopped scallion, MSG, cooking wine, and the remaining chicken broth to make a sauce.

Poach the Rolls

Pour vegetable oil into a wok and heat to about 60% hot (medium-hot). Slip the meat rolls into the oil one by one and poach until cooked through, then remove and drain the oil.

Stir-Fry and Finish

Reheat the wok with a little of the remaining oil, add the minced ginger and briefly stir-fry, then add the poached meat rolls. Pour in the prepared sauce, stir-fry a few times, sprinkle in the green garlic segments, drizzle with chicken oil, and serve.