Stir-Fried Shredded Pork with Starch Noodles
A classic Shandong summer cold dish featuring silky, tender shredded pork and crisp, refreshing mung bean jelly noodles.
Ingredients
Lean pork (washed and cut into thin strips)
500g
Cilantro (stalks washed and cut into 3.5 cm long segments)
10g
Egg (cooked into a thin omelet and shredded)
1
Wood ear mushroom (soaked until softened and shredded)
10g
Scallion (washed and shredded)
15g
Cucumber (shredded)
20g
Fine salt
10g
Sesame oil
20g
Sesame paste (mixed into a paste)
25g
Vinegar
15g
Garlic (crushed into a paste)
15g
Peanut oil (for stir-frying)
25g
Soy sauce
10g
Wet starch (mixed into a thin paste for making the noodles)
to taste
Instructions
1
Prepare the ingredients
Wash the lean pork and cut into thin strips. Wash the scallions and shred. Wash the cilantro stalks and cut into 3.5 cm long segments. Shred the cucumber, egg omelet, and wood ear mushroom.
2
Stir-fry the pork
Heat peanut oil in a wok over medium heat until 50% hot (about 125°C). Add the pork strips and stir-fry until half-cooked. Add soy sauce and scallions and stir-fry. Add fine salt and cilantro segments and cook through. Drizzle with sesame oil and toss to combine. Divide into two small serving plates.
3
Make the starch noodles
Mix the wet starch into a thin paste, dissolve fine salt into it, and pour into boiling water to form 2 sheets of starch jelly. Soak in cold water, then remove and cut into strips 1 cm wide and 5 cm long. Arrange neatly on a plate.
4
Arrange the dish
Arrange the shredded cucumber, wood ear mushroom, and egg omelet in sequence on top of the starch noodles to create a decorative pattern.
5
Prepare and pour the sauce
Add fine salt to the sesame paste and mix with cold boiled water into a paste. Combine soy sauce, vinegar, garlic paste, and sesame oil to make a sauce. Pour over the starch noodles and serve together with the stir-fried pork.
