Shredded Pork with Yellow Chives
Yield
4 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork tenderloin
|
|
| Marinade | |||
| 1 | each |
eggs
white |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
rice wine
|
|
| 1 | teaspoon |
sesame oil
|
|
| ½ | cup |
mushrooms, black trumpet
chinese |
* |
| 1 | cup |
peanut oil
|
|
| ½ | pound |
chives
chinese yellow, cut into three pieces |
|
| 2 | teaspoons |
ginger
fresh, finely chopped |
|
| 1 | tablespoon |
garlic
finely chopped |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
rice wine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork tenderloin
|
|
| Marinade | |||
| 1 | each |
eggs
white |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
rice wine
|
|
| 5 | ml |
sesame oil
|
|
| 118 | ml |
mushrooms, black trumpet
chinese |
* |
| 237 | ml |
peanut oil
|
|
| 226.8 | g |
chives
chinese yellow, cut into three pieces |
|
| 1E+1 | ml |
ginger
fresh, finely chopped |
|
| 15 | ml |
garlic
finely chopped |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
rice wine
|
|
Directions
Place pork in the freezer for about 20 minutes or until firm to the touch.
Then cut into slices, then into shreds.
Place meat in a large bowl with the marinade ingredients.
Refrigerate for 20 minutes.
Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable.
Squeeze out the excess water and cut off and discard the woody stems.
Finely shred the caps.
Heat a wok or large skillet until it is hot and add the oil.
When the oil is hot, add the pork and stir-fry for 20 seconds.
Remove the meat and drain off all but 2 table- spoons of oil.
Reheat the wok and add the mushrooms, chives, ginger, garlic and salt and stir-fry for 2 minutes.
Return the pork to the wok and continue to stir-fry for another minute.
Finally add the rice wine and give the mixture several stirs.
Turn onto a platter and serve at once.
