Ingredients
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200g pork tenderloin
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100g carrots
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100g cucumber
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1 egg white
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seasoning
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10g cooking wine
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sesame oil
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salt
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chicken powder
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cornstarch
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green onions
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minced ginger
Directions
Tips:
- Cook marinated pork first before stir-frying with other ingredients. Since cornstarch wraps the meat, it makes pork tender and prevents overcooking.
- Stir-frying over medium-high heat shorten the cooking time, which keeps the vegetable fresh and Prevent nutrient loss.
- Use pork tenderloin to make this dish.
Steps
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1
Done
|
Wash pork and cut it into small cubes. Marinade with cooking wine, salt, egg white, and cornstarch. Wash carrot and cucumber, chop into small cubes. |
|
2
Done
|
Add oil and preheat the pot. Add diced pork and saute until cooked, Remove and drain oil. |
|
3
Done
|
Use the remaining oil to fry chopped green onion, minced ginger until fragrant. Add diced pork, carrot, cucumber, and a little water. Stir-fry over medium to high heat. Add salt and chicken powder to adjust the taste. |
|
4
Done
|
Use another bowl, mix cornstarch and water. Then pour into the pot. Cook until juice thickens. Sprinkle with sesame oil before ready to serve. |
