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Export 15 ingredients for grocery delivery
Step 1
Place the tenderloin in the freezer for 15 to 20 minutes. Remove from freezer, and then slice 1/2-inch medallions. Next, cut the medallions into 1/2-inch strips. If a strip is longer than 1 inch in length, slice in half. Put strips into a medium-sized bowl.
Step 2
Add the wine and salt to the pork strips, mix well, cover with plastic wrap, and place in the fridge for 30 minutes.
Step 3
For the sauce, combine the salt, sugar, vinegar, soy sauce, and cornstarch in a small-medium bowl.
Step 4
Pour enough oil into your wok (or large sturdy pot, such as a Dutch oven) until it's about 1-inch deep. Heat over medium heat until it reaches 300°F. A candy thermometer helps with this.
Step 5
In a medium-sized bowl, add the eggs and gently beat together. Add the corn starch and mix until completely mixed and a thick batter has formed.
Step 6
Add the pork strips to the batter and mix until completely coated.
Step 7
Drop some of the battered strips into the oil, adding them individually to prevent sticking, and stir with forks, or metal tongs, to separate.
Step 8
Fry the strips for about 3 minutes, until they are just cooked through. Remove and drain on a plate lined with paper towels. Repeat with the remaining strips until you have cooked all of them.
Step 9
Increase the heat until it reaches 375°F. Add the pork strips in one or two batches and deep-fry them until they are crisp and golden. Remove, drain, and place on a serving dish.
Step 10
To prepare the sauce, either carefully discard the oil from the wok and then and wipe it clean with a towel, or use a second wok. Heat 3 tablespoons of oil over medium heat.
Step 11
Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil. Add the prepared sauce from the small bowl.
Step 12
Stir briskly as the liquid thickens, then add the scallions and sesame oil, stirring a few times.
Step 13
Either pour the sauce over the pork strips, or add the pork strips to the sauce in the wok to coat and then transfer to a serving dish. Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables.