Winter Bamboo Shoot and Pork Tenderloin Strips

Name: Winter Bamboo Shoot and Pork Tenderloin Strips
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Ingredients: 200 g Pork tenderloin (washed and cut into thin strips); 100 g Winter bamboo shoots (cut into thin strips); 75 g Refined oil; 3 g MSG; 25 g Cooking wine; 40 g Beaten egg; 40 g Water starch slurry; 3 g Salt; a pinch Minced scallion; a pinch Minced ginger; to taste Sesame oil

A classic Shandong (Lu) dish featuring a pristine white appearance with tender, crisp textures.

20 min

Easy

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Winter Bamboo Shoot and Pork Tenderloin Strips

Ingredients

Pork tenderloin (washed and cut into thin strips) 200 g

Winter bamboo shoots (cut into thin strips) 100 g

Refined oil 75 g

MSG 3 g

Cooking wine 25 g

Beaten egg 40 g

Water starch slurry 40 g

Salt 3 g

Minced scallion a pinch

Minced ginger a pinch

Sesame oil to taste

Instructions

Prep and Coating

Wash the pork tenderloin and cut into thin strips; cut the winter bamboo shoots into thin strips. Toss the meat strips with starch and beaten egg until evenly coated.

Oil-Slick and Blanch

Heat oil in a wok to about 50% hot, quickly separate the meat strips as they cook, then drain. Blanch the bamboo shoot strips, then remove and drain well.

Stir-Fry

Leave a thin base of oil in the wok, add the minced scallion and ginger and stir until fragrant. Add the meat strips and bamboo shoot strips and stir-fry. Pour in the cooking wine and salt, toss to combine, drizzle in a little water starch to thicken, finish with sesame oil, and serve.