Today, this pork tenderloin stir fry with parsley is a very popular Shandong dish. One of the reason parsley is used as a main ingredient in this dish is its fantastic aroma, and how rich in nutrients it is.
Parsley contains vitamin C, carotene, vitamins b1, b2, etc. It is also rich in minerals such as calcium, iron, phosphorus, and magnesium. I, personally, really like the scent of the parsley and how it pairs with the tenderloin meat.
After trying out several recipes and preparation methods, I combined the best aspects of all of them to make this delicious recipe that I’m going to share with you today!
- 1) 250g of Pork tenderloin
- 2) 30g of Parsley stems
- Marinade For Pork:
- 3) ¼ teaspoon of Salt
- 4) 5g of cooking wine
- 5) 15g of Corn starch
- 6) 1 Egg White
- 7) ¼ teaspoon of White pepper
Extra Seasoning Bowl for Dish:
- 8) The bulb of the green onion: 7 grams (the white parts)
- 9) 1/2 petal of Garlic(can use more if you love garlic)
- 10) 5g of Sesame oil
- 11) 10g of cooking wine
- 12) 1/8 teaspoon of White pepper
- 13) ¼ teaspoon of Salt
- 14) 1-2 grams of Ginger
- 15) 4g of Vinegar
Step 1: First we must prepare the pork tenderloin by cutting it into the proper shape and sized pieces. This will also enhance the appearance of the dishes.
If you freeze the tenderloin the day before, then let it start to thaw a bit, cutting it at this half-thawed point will make it much easier, as it will be more firm.
When cutting, be sure to cut with the grain, otherwise it will end up shredding when cooked. I recommend that the length of each piece be 8-9 cm.
So first cut the pork tenderloin into thin slices, about 3 mm thick as shown below.
Step 2: Then the sheets are stacked together and cut into filaments, the width of which is also about 3 mm.
Step 3: Soak the tenderloin in cold water so that it finishes thawing. This will also help it absorb some more moisture as opposed to letting thaw out in the cutting board or a plate.
During the soaking process, it is necessary to change 3-4 times of water so that it stays fresh, but do not squeeze out the water from the pork.
Step 4: After it has thawed fully, we will add our 1/4 teaspoon of salt and 1/4 teaspoon of white pepper, and mix by hand. Then add 5 grams of cooking wine and keep tossing until the wine is fully absorbed.
Step 5: In a separate bowl, take an egg white, add 15 grams of corn starch, stirring constantly until a uniform starch paste is formed. Pour the starch paste into the tenderloin, mix it evenly by hand, then cover it with a plastic wrap and leave it in the refrigerator for 30 minutes.
Step 6: Next, we prepare our parsley. The parsley leaves quickly turn black when heated, so this dish uses only stems. Cut the 30-g of parsley into a 3-cm-long section and set aside.
Step 7: Prepare the “Extra Seasonings Bowl” from the recipe above by slicing the garlic and green onion, dicing the ginger. Mix the all of the materials together, stir them, and set them aside.
Step 8: Gather all of your prepared ingredients. Because the pork cooks quickly, it is important to have everything on hand so that nothing gets burned.
Step 9: Take a thick-bottomed non-stick pan, preheat for 2 minutes, and pour 250 grams of vegetable oil.
Step 10: Add the pork tenderloin and immediately begin to stir-fry as the oil is heating up fully.
Step 11: Wait until the surface of the pork is completely white and pull the pot from the heat. Strain out the pork, leaving only about 30 grams of oil for the pot (reminder: you cannot dispose of used cooking oil in the sink, so have something ready to catch the oil), put it back on the stove and heat it up, then pour it into the bowl of extra seasonings you had prepared and mix it in.
Step 12: Quickly put the tenderloin back in (as you don’t want the extra seasonings to burn) and then the parsley. Stir this together quickly, as it should only cook for about 30 more seconds to warm everything back up. If the parsley stems start to turn another color, it’s cooking too long.
The fried parsley and tenderloin needs to be served immediately. Try not to delay anything. Due to the protection of the starch paste, the tenderloin pork can maintain the smooth and tender taste in the process of frying.
In the bowl sauce, garlic, green onion, and vinegar are intertwined together, which makes it clear and bright but also has a degree of comfort. There is no conflict, and it is no wonder that many people will love it without hesitation!