Ingredients
200 g pork tenderloin, 30 g each of cucumber and carrot, 10 g cilantro segments, 5 shiitake mushrooms, and cellophane noodles.
Seasonings
10 g shredded scallion, 10 g minced garlic, 1 teaspoon salt, 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 tablespoon water starch, 2 tablespoons rice vinegar, and vegetable oil as needed.
Steps
1. Rinse the pork tenderloin, cut it into shreds, then marinate with a pinch of salt, cooking wine, and water starch for 10 minutes.
2. Wash the cucumber and shiitake mushrooms separately, then cut into thin strips.
3. Heat oil in a wok over high heat, add the shredded chicken and stir-fry until it changes color, then remove and set aside.
4. Heat the remaining oil in the wok, add shredded scallions and minced garlic, stir-fry until fragrant, then add shredded carrot and shredded shiitake mushrooms and stir-fry briefly.
5. Then add the shredded chicken and mung bean jelly sheets, season with soy sauce, cooking wine, salt, rice vinegar, sugar, and a little water, stir-frying until well combined, then add the shredded cucumber and cilantro segments, toss everything together, and serve immediately.