Winter Bamboo Shoots with Pork Tenderloin Strips
A classic Shandong dish featuring tender pork tenderloin shreds stir-fried with crisp winter bamboo shoots, presented in a pristine white color with a tender-crisp texture.
Ingredients
Pork tenderloin (washed and cut into thin strips)
200 g
Winter bamboo shoots (cut into thin strips)
100 g
Cooking oil (for stir-frying the pork strips)
75 g
MSG
3 g
Cooking wine
25 g
Beaten egg (for coating the pork strips)
40 g
Water starch slurry (for coating the pork and thickening)
40 g
Salt
3 g
Minced scallion
a pinch
Minced ginger
a pinch
Sesame oil (drizzled before serving)
to taste
Instructions
1
Step 1
Wash the pork tenderloin and cut it into thin strips, and cut the winter bamboo shoots into thin strips. Toss the pork strips with the water starch slurry and beaten egg until well coated.
2
Step 2
Heat oil in a wok to medium-hot (about 150°C), quickly stir to separate the pork strips, then drain. Blanch the bamboo shoot strips in boiling water, then remove and drain well.
3
Step 3
Leave a thin layer of oil in the wok, add the minced scallion and ginger and stir-fry until fragrant, then add the pork strips and bamboo shoot strips and stir-fry. Add the cooking wine, salt, and MSG and toss to combine, thicken with a little water starch slurry, drizzle with sesame oil, and serve.
