Ingredients
150 g pork tenderloin, 75 g winter bamboo shoots (peeled), 1 egg white.
Seasonings
Salt 1 teaspoon, MSG a pinch, cornstarch 5 teaspoons, Shaoxing wine and water starch mixture each 1 tablespoon, fresh stock 3 tablespoons, sesame oil 2 teaspoons, lard 250 g (about 1/2 lb, about 75 g used).
Steps
1. Cook the winter bamboo shoots in boiling water until tender, then remove and rinse under cold water before cutting into thin strips; clean the pork tenderloin and cut into thin strips.
2. In a bowl, combine egg white, starch, shredded pork, and salt, mixing well to coat; then mix salt, water starch, cooking wine, sesame oil, and MSG into a sauce.
3. Heat lard in the wok, add the shredded pork and stir-fry until just cooked through, pour off excess oil, then add the shredded winter bamboo shoots and stir-fry briefly, pour in the prepared sauce mixture and stir until everything is well coated, then serve.