京味春蔬炒肉片
京味春蔬炒肉片，用的是春天的时令蔬菜：豆芽、韭菜、春笋。大火快炒，断生就出锅。北京人炒菜讲究锅气，火要旺、速度要快。
准备时间 Prep
25 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
pork tenderloin
thinly sliced
asparagus
cut into 2-inch pieces
bamboo shoots
sliced
red bell pepper
sliced
garlic
minced
ginger
minced
soy sauce
Shaoxing wine
cornstarch
sugar
vegetable oil
white pepper
sesame oil
Marinate the pork slices with 1 tablespoon soy sauce, Shaoxing wine, cornstarch, and white pepper for 15 minutes.
Blanch asparagus and bamboo shoots in boiling water for 1 minute, then drain and set aside.
Heat vegetable oil in a wok over high heat. Stir-fry pork until browned, about 2-3 minutes, then remove from wok.
In the same wok, add garlic and ginger, stir-fry until fragrant, about 30 seconds.
Add red bell pepper, asparagus, and bamboo shoots, stir-fry for 2 minutes until vegetables are tender-crisp.
Return pork to the wok, add remaining soy sauce and sugar, stir-fry for 1 minute to combine.
Drizzle with sesame oil, toss to coat, and serve immediately.
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