The Five color Shredded pork is a traditional Chinese family style side dish. Although pairing Shredded Pork and other vegetables is hardly a novel concept, this stir-fry is a revelation. Satisfying and quick, this staple of Chinese home cooking may well become one of yours.
Five color Shredded Pork is typically served with rice and noodles, although not for breakfast. This recipe is made easy by using common household ingredients in place of an heirloom recipe that calls for more exotic ingredients.
Taste: Delicious, slippery, tender and rich flavored.
Features: Beautiful in color.
Ingredients for Five color Shredded Pork:
300 grams (0.66 lb) pork tenderloin
25 grams (5/6 oz) green peppers
25 grams (5/6 oz) red peppers
50 grams (0.11 lb) bamboo shoots
75 grams (2 1/2 oz) sweet pink-fleshed radish
15 grams (1/2 oz) ginger
15 grams (1/2 oz) scallions
1 egg white
2 grams (1/2 tsp) MSG
5 grams (1 tsp) sugar
2 grams (1/3 tsp) salt
5 grams (1 tsp) soy sauce
10 grams (2 tsp) oyster sauce
1/2 gram (1/10 tsp) pepper powder
15 grams (1 tbsp) cooking wine
10 grams (1 1/2 tbsp) dry cornstarch
100 grams (6 tbsp) water
100 grams (7 tbsp) cooking oil
Method to cook Five color Shredded Pork:
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, Place 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 about 110-135℃ 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.
5, Dish up and this Five color Shredded Pork is ready to serve.