Ingredients
200 g pork tenderloin, 100 g winter bamboo shoots.
Seasonings
75 g (about 1/3 cup) cooking oil, 40 g beaten egg and 40 g water starch, 3 g (about 1 tsp) each of MSG and salt, 25 g (about 2 tbsp) Shaoxing wine, a pinch each of minced scallion and ginger, and sesame oil to taste.
Instructions
1. Cut the winter bamboo shoots into thin strips, blanch them in boiling water, then drain and set aside. Wash the pork tenderloin, cut it into thin strips, mix with starch and beaten egg, and toss to coat evenly. Heat oil in a wok to 50% hot (about 275°F/135°C), quickly stir-fry the pork strips to separate them, then drain off the excess oil.
2. Leave a small amount of oil in the wok, sauté minced scallions and ginger until fragrant, then add the shredded pork and bamboo shoots, stir-frying as you go. Season with cooking wine, salt, and MSG, stir to combine, then thicken with a little water and cornstarch slurry. Drizzle with sesame oil and serve. This dish is pristine white in color, with a tender yet crisp texture.