← Nouns Cooking · Chinese

Ingredients

• 350 g pork tenderloin or loin, cut into thin matchsticks
• 1 egg white
• 1 tbsp Shaoxing wine
• ¼ tsp Salt
• 1 tsp Ginger, finely minced
• 2 tsp Cornflour (cornstarch)
• 3 tbsp Sweet bean sauce (tian mian jiang)
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp Sugar
• 2 tbsp Water
• 3 tbsp neutral oil
• 1 tsp Toasted sesame oil
• 4 thick spring onions (white parts), cut into fine 6 cm shreds and soaked in iced water
• 1 small cucumber, cut into matchsticks (optional)
• 12 mandarin pancakes or dried tofu sheets, to wrap (optional)

Method

1. Mix the pork with the egg white, Shaoxing wine, salt, ginger and cornflour until each strip is coated. Stir the sauce ingredients together until smooth.
2. Drain the shredded spring onion, pat dry and spread it on a serving plate with the cucumber.
3. Heat the oil in a wok over medium-high heat. Add the pork, spread it out and stir gently for 1–2 min, until the strips turn white and separate. Lift out, leaving the oil behind.
4. Lower the heat to medium, pour the sauce into the oil and stir for 1 minute, until thick and bubbling. Return the pork and toss for 1 minute, until glossy and cooked through.
5. Stir in the sesame oil and pile the pork on top of the spring onion. Wrap mouthfuls in pancakes or tofu sheets at the table, or eat with rice.

Tips

• Contains egg. Sweet bean sauce (tian mian jiang) is the key; hoisin is a sweeter but workable stand-in.
• Use the mandarin pancakes recipe in this kitchen, or buy them frozen from Chinese grocers.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook What To Cook Today