Ingredients
300 g pork tenderloin (about 10 oz), 25 g green bell pepper slices, 2 egg whites.
Seasonings
5 g minced garlic, salt and MSG to taste, 75 g (about 1/3 cup) lemon juice, 2 tablespoons each sugar, white vinegar, and cornstarch, 2 teaspoons Shaoxing wine, 1 tablespoon water slurry (cornstarch mixed with water), and 750 g (about 3 cups) vegetable oil for deep-frying (about 75 g or 1/3 cup will be absorbed).
Steps
1. Slice the pork tenderloin into thin pieces, then marinate with salt, cooking wine, egg white, and cornstarch; mix lemon juice, salt, MSG, sugar, and white vinegar to create a seasoning sauce.
2. Heat oil in a wok until hot, add the meat slices and deep-fry until light golden, then add the green pepper slices and fry briefly together, remove and drain the oil.
3. Leave a small amount of oil in the wok, add minced garlic and stir-fry until fragrant, pour in the sauce mixture and water starch slurry, stir until thickened, then return the pork slices and green bell pepper to the wok, tossing everything together until well coated.