Ingredients
200 g pork tenderloin, 50 g each of shepherd's purse and cooked winter bamboo shoots.
Seasonings
Salt and MSG to taste, 3 teaspoons each of cooking wine and water starch, 50 g (about 1/4 cup) of stock, and 500 g (about 2 cups) of vegetable oil (about 60 g or 1/4 cup will be used).
Steps
1. Clean the shepherd's purse thoroughly, blanch in boiling water, drain, and cut into small strips; shred the cooked winter bamboo shoots into fine strips.
2. Cut the pork tenderloin into thin strips, place in a bowl, and toss with water and cornstarch to coat evenly. Slide the strips into hot oil and stir-fry until they change color, then remove and drain excess oil.
3. Heat the remaining oil in the wok, add the winter bamboo shoots and shepherd's purse and stir-fry until fragrant, then add salt, MSG, cooking wine, and stock and bring to a boil, stir in a water starch slurry to thicken, return the shredded pork tenderloin to the wok, drizzle with sesame oil, and transfer to a serving plate.