Ingredients
300 g pork tenderloin, cut into thin strips, 100 g cucumber, cut into thin strips, 30 g rehydrated wood ear mushrooms, cut into thin strips, 1 egg white.
Seasonings
5 g minced ginger, 1 teaspoon cornstarch, and salt, light soy sauce, rice vinegar, and sesame oil to taste.
Steps
1. Place the shredded pork tenderloin in a bowl, add egg white and cornstarch, and mix well; then combine soy sauce, rice vinegar, sesame oil, and salt to make a dressing.
2. Bring a pot of water to a boil, add the shredded pork and blanch until it separates and floats to the surface, then remove and plunge into cold water, drain well.
3. Place the shredded cucumber and wood ear mushrooms on a plate, top with the shredded pork, pour the seasoned dressing over everything, and sprinkle with minced ginger. Toss well and serve.