Stir-Fried Shredded Pork Tenderloin

Name: Stir-Fried Shredded Pork Tenderloin
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 250 g Pork tenderloin shreds (tossed with egg white, 1.5 g fine salt, and 20 g wet starch until evenly coated); 25 g Cooked bamboo shoot shreds; 2 g MSG; 10 g Shaoxing wine; 0.5 g Scallion segments; 2.5 g Fine salt (1.5 g used for coating, 1 g for seasoning); 0.5 g Ginger; 25 g Wet starch (20 g for coating, 5 g for thickening the sauce); 1 (about 25 g) Egg white; 500 g (75 g actually consumed) Rendered pork fat (for deep-frying); 25 g White stock

A classic traditional Zhejiang dish, stir-fried pork tenderloin shreds are cooked together with cooked bamboo shoot shreds. The finished pork shreds are bright white, fresh, and tender, while the bamboo shoot shreds are tender, fragrant, and have a smooth, appetizing texture.

30 min

Easy

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Ingredients

Pork tenderloin shreds (tossed with egg white, 1.5 g fine salt, and 20 g wet starch until evenly coated) 250 g

Cooked bamboo shoot shreds 25 g

MSG 2 g

Shaoxing wine 10 g

Scallion segments 0.5 g

Fine salt (1.5 g used for coating, 1 g for seasoning) 2.5 g

Ginger 0.5 g

Wet starch (20 g for coating, 5 g for thickening the sauce) 25 g

Egg white 1 (about 25 g)

Rendered pork fat (for deep-frying) 500 g (75 g actually consumed)

White stock 25 g

Instructions

Coating the pork

Toss the shredded pork with the egg white, 1.5 g fine salt, and 20 g wet starch until evenly coated and slightly sticky.

Sliding-stirring the pork

Set a wok over medium heat, add the oil, and heat to roughly 30% hot (about 66°C). Add the coated pork shreds and gently pull them apart so they separate. When they turn a pale jade white, pour them into a strainer to drain off the oil.

Stir-frying and thickening

Leave 15 g of oil in the wok, add the scallion and ginger, and stir-fry until fragrant. Add the bamboo shoot shreds, then pour in the Shaoxing wine, MSG, and 1 g fine salt. Thicken with 5 g wet starch, return the pork shreds to the wok, and toss to combine. Drizzle 15 g of rendered pork fat over the top and serve immediately.