Ingredients

• 8 ounces pork loin
• 1 teaspoon rice wine
• 0.67 teaspoons salt , divided
• 1 pinch monosodium glutamate , MSG
• 0.5 cups chicken stock
• 0.25 cups cornstarch , divided
• 2.5 tablespoons white sugar
• 2 tablespoons vinegar
• 0.67 teaspoons soy sauce
• 2 eggs
• 1.25 cups vegetable oil for frying
• 3 cloves garlic , minced
• 1 , 3/4 inch thick
• 4 springs onions , finely chopped

Instructions

1. 1 Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
2. 2 Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
3. 3 Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
4. 4 Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
5. 5 Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
6. 6 Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
7. 7 Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.

Nutrition per serving