Ingredients and Tools
- Pork tenderloin (you can buy pre-cut and weighed shredded pork from the supermarket)
- Dried tofu
- Salt
- Light soy sauce
- Starch
- Garlic
- Green pepper
- Chicken bouillon
Measurements
- Dried tofu = servings * 75g
- Number of green peppers = servings * 5 pieces
- Meat amount = servings * 100g
- Salt amount = servings * 3g
- Light soy sauce = servings * 5ml
- Starch = servings * 5g
- Garlic = servings * 5g (about 3 cloves)
- Chicken bouillon = 2g Using the above conditions, calculate the proportion of raw materials to use.
Steps
- Shredded pork (if you don’t have shredded pork, cut it yourself) mix with light soy sauce (3ml) and starch until evenly coated, set aside.
- Wash the green peppers, then cut into pieces using a rolling knife technique and set aside.
- Slice the garlic crosswise, shred the dried tofu.
- Mix starch with water (10ml), stir evenly. Heat the pan.
- In a clean pan add 15ml oil. Without waiting for the oil to heat, add the shredded pork and gently separate; once the pork is cooked, remove immediately, leaving the oil in the pan.
- Add the garlic slices and dried tofu to the pan, add 2ml light soy sauce, stir-fry evenly.
- After 2-3 minutes, depending on heat, add the green pepper strips and stir-fry.
- After 1 minute, add the shredded pork and mix.
- Pour in the starch and water mixture to thicken, add salt 3g and chicken bouillon 2g, stir-fry 2-3 minutes and remove from the pan.
- Finished. Note: different pans or stoves affect stir-fry time; if unsure whether it’s cooked, taste it.