Stir-Fried Pork Tenderloin with Peach Nuts
A traditional Shandong (Lu) cuisine dish featuring tenderloin slices wrapped around peach kernels, rolled, and slip-fried. The meat is tender and soft, while the peach kernels remain crisp and aromatic.
Ingredients
Pork tenderloin (cut into 5 cm long, 2.5 cm wide slices)
400 g
Peach nuts (peeled and cut into 4 wedges)
200 g
Egg whites (for egg batter)
50 g
Garlic sprouts (cut into segments)
25 g
Vegetable oil (for slip-frying)
900 g (approx. 80 g actually used)
Sesame oil (drizzled at the end)
10 g
MSG (for seasoning)
5 g
Minced ginger (for seasoning)
15 g
Cooking wine (for seasoning)
15 g
Salt (for seasoning)
6 g
Wet starch (for coating and sauce)
60 g
Chopped scallions (for sauce)
25 g
Chicken broth (for batter and sauce)
60 g
Instructions
1
Prepare the ingredients
Cut the pork tenderloin into slices 5 cm long and 2.5 cm wide, and coat with an egg batter made by mixing 2 g salt, starch to taste, and 30 g chicken broth. Peel the peach nuts and divide each into 4 wedges. Place one wedge of peach nut on each slice of battered pork and roll it up; set aside. Separately, combine 25 g wet starch, 3 g salt, chopped scallions, MSG, cooking wine, and chicken broth to make the sauce.
2
Slip-fry the meat rolls
Heat vegetable oil in the wok to about 60% hot. Add the meat rolls one by one and slip-fry them through, then remove and drain off the oil.
3
Stir-fry and finish the dish
Leave a little of the base oil in the wok and reheat. Add the minced ginger and stir-fry briefly, then add the slip-fried meat rolls. Pour in the prepared sauce and toss a few times. Scatter in the garlic sprout segments and drizzle with sesame oil to finish.
