Stir-fried Shredded Pork with La Pi

Name: Stir-fried Shredded Pork with La Pi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500 g lean pork (washed and cut into thin shreds); 10 g coriander (stems cleaned, washed and cut into 3.5 cm long segments); 1 egg (made into egg crepe and cut into shreds); 10 g wood ear mushroom (cut into shreds); 15 g onion (washed and cut into shreds); 20 g cucumber (cut into shreds); 10 g refined salt (part for stir-frying shredded pork, part for adjusting starch paste for la pi, part for adjusting sesame paste); 20 g sesame oil (part for drizzling over stir-fried pork, part for making dipping sauce); 25 g sesame paste (adjusted to thick paste consistency); 15 g vinegar (for making dipping sauce); 15 g garlic (made into minced garlic); 25 g peanut oil (for stir-frying shredded pork); 10 g soy sauce (part for stir-frying shredded pork, part for making dipping sauce); unspecified wet starch (mixed into thin paste for making la pi sheets); unspecified cooled boiled water (for mixing sesame paste)

A classic Shandong (Lu) cuisine dish, pairing tender, smooth meat strips with white, translucent liangpi that is cool and soft in texture, tossed in a balanced, tangy dressing—an ideal dish for high summer.

35 min

Easy

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Ingredients

lean pork (washed and cut into thin shreds) 500 g

coriander (stems cleaned, washed and cut into 3.5 cm long segments) 10 g

egg (made into egg crepe and cut into shreds) 1

wood ear mushroom (cut into shreds) 10 g

onion (washed and cut into shreds) 15 g

cucumber (cut into shreds) 20 g

refined salt (part for stir-frying shredded pork, part for adjusting starch paste for la pi, part for adjusting sesame paste) 10 g

sesame oil (part for drizzling over stir-fried pork, part for making dipping sauce) 20 g

sesame paste (adjusted to thick paste consistency) 25 g

vinegar (for making dipping sauce) 15 g

garlic (made into minced garlic) 15 g

peanut oil (for stir-frying shredded pork) 25 g

soy sauce (part for stir-frying shredded pork, part for making dipping sauce) 10 g

wet starch (mixed into thin paste for making la pi sheets) unspecified

cooled boiled water (for mixing sesame paste) unspecified

Instructions

Prepare Ingredients

Wash the lean pork and cut into thin shreds, wash the onion and cut into shreds, clean the coriander stems and cut into 3.5 cm long segments, cut the cucumber, egg crepe and wood ear mushroom into shreds.

Stir-fry Shredded Pork

Add peanut oil to a wok, heat over medium heat to about 50% heat (around 125°C), add the shredded pork and stir-fry until half cooked, add soy sauce and onion shreds and stir, add refined salt and coriander segments and stir-fry until cooked, drizzle with sesame oil and mix evenly, then divide into two small plates.

Make La Pi Sheets

Mix the wet starch into a thin paste, add refined salt and dissolve, then pour into a pot of boiling water to make 2 sheets of la pi, soak in clean water, remove and cut into strips 1 cm wide and 5 cm long, place in a plate and arrange neatly.

Arrange on Plate

Place the cucumber shreds, wood ear mushroom shreds and egg crepe shreds in order on the la pi sheets to form a floral pattern.

Make Drizzling Sauce

Mix the sesame paste with refined salt and cooled boiled water into a thick paste, then combine with soy sauce, vinegar, minced garlic and sesame oil to make the sauce, drizzle over the la pi.