Shiitake Mushrooms with Pork Loin: A harmonious blend of golden brown and vibrant green, this dish features tender mushrooms, succulent pork, and crisp zucchini. Its light, refreshing flavor makes it a delightful pregnancy recipe.
Shiitake Mushrooms with Pork Loin - Pregnancy Recipe
Main Ingredients:150g pork tenderloin
Supporting Ingredients: 25g dried shiitake mushrooms 25g bamboo shoots 25g loofah 38g egg white
Seasonings: 15g Shaoxing wine 3g salt 15g cornstarch 50g sesame oil
Preparation Method
1. Remove stems from shiitake mushrooms, rinse clean, soak until plump, then squeeze out excess water.Slice pork tenderloin thinly. Rinse in cold water to remove blood, drain thoroughly, and place in a bowl. Add 1.5g salt and egg white, toss to coat. Add 15g wet starch, mix well to coat evenly.
2. Select tender loofah sections. Peel, halve lengthwise, remove white pith, and slice the green flesh.
3. Heat a wok over high heat. Coat with oil, then add lard and heat to medium-low (40% heat). Add the coated pork slices, separating them with chopsticks. Add the loofah slices and stir-fry together for about 10 seconds. Immediately transfer to a strainer to drain excess oil.Add the bamboo shoot slices, shiitake mushrooms, and chicken broth. Season with 1.5g salt. Return the cooked pork and loofah slices to the wok. Add MSG, Shaoxing wine, and 10g cornstarch slurry to thicken the sauce. Drizzle with sesame oil, toss the wok twice, then plate.
Technique Note: This dish requires approximately 750g sesame oil.