Wild Rice Shoot Shredded Pork (茭白肉丝)

茭白肉丝

Wild Rice Shoot Shredded Pork (茭白肉丝) — Home-styleJiangnan (江南) home cooking.

Ingredients

• pork tenderloin, julienned
• wild rice shoots (jiāo bái), peeled and julienned
• light soy sauce
• Shaoxing wine
• cornstarch
• garlic cloves, minced
• neutral oil
• salt
• sugar

Instructions

1. Peel the tough outer layer from the wild rice shoots. Slice lengthwise into 4 cm × 3 mm strips. Pat dry. (Strips are creamy white and uniformly thick)
2. Toss pork strips with Shaoxing wine and cornstarch. Let marinate 10 minutes. (Meat is evenly coated, surface tacky)
3. Heat oil in a wok over high heat. Add pork and sear 30 seconds. Stir-fry until white. (Pork turns opaque white, exterior silky)
4. Add garlic and wild rice shoot strips. Stir-fry 1 minute until shoots are bright and slightly wilted. (Shoots turn from matte to glossy white; edges slightly translucent)
5. Add light soy sauce, salt, and sugar. Toss 15 seconds. Serve immediately. (Sauce lightly coats everything; shoots still hold their shape)