- 200g pork tenderloin
- 100g carrots
- 100g cucumber
- 1 egg white
- 10g cooking wine
- sesame oil
- chicken powder
- green onions
- minced ginger
- 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.
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.
Use another bowl, mix cornstarch and water. Then pour into the pot. Cook until juice thickens. Sprinkle with sesame oil before ready to serve.