300 grams (0.66 lb) pork tenderloin
50 grams (0.11 lb) bamboo shoots
75 grams (2 1/2 oz) sweet pink-fleshed radish
25 grams (5/6 oz) green peppers
25 grams (5/6 oz) red peppers
15 grams (1/2 oz) scallions
15 grams (1/2 oz) ginger
1 egg white
2 grams (1/3 tsp) salt
10 grams (2 tsp) oyster sauce
5 grams (1 tsp) soy sauce
1/2 gram (1/10 tsp) pepper powder
15 grams (1 tbsp) cooking wine
5 grams (1 tsp) sugar
2 grams (1/2 tsp) MSG
10 grams (1 1/2 tbsp) dry cornstarch
100 grams (6 tbsp) water
100 grams (7 tbsp) cooking oil
1. Cut the tenderloin into thick shreds about 6 cm (204 inches)
long and 0.3 cm (0.12 inch) thick. Add 1 g (1/6 tsp) of salt, the
egg white and dry cornstarch and mix well.
2. Cut the bamboo shoots. Radish, green and red peppers,
scallions and ginger into shreds.
3. Put the water, oyster sauce, soy sauce, pepper powder, salt,
MSG, sugar, and mixture of cornstarch and water in a bowl and mix
for later use.
4. Heat the oil in a frying pan to 110-135ºC (230-275ºF) and
stir-fry the pork shreds until they are done. Add the bamboo
shoots, radish, green and red peppers, scallions and ginger and
stir-fry. Add the pre-prepared sauce and mix well. Take out and
Features: Beautiful in color.
Taste: Delicious, slippery, tender and rich