Best Peking-Style Shredded Pork Stir-Fry

Don’t cook the pork until well browned all around. It’s fine if the pieces are slightly underdone and retain a bit of pink when removed from the skillet. The strips are small enough to finish cooking with residual heat after they’re transferred to a plate.

1¼ POUND PORK TENDERLOIN, TRIMMED OF SILVER SKIN

4 TABLESPOONS SOY SAUCE, DIVIDED

1 TABLESPOON DRY SHERRY

GROUND WHITE PEPPER

3 TABLESPOONS HOISIN SAUCE

2 TABLESPOONS TOASTED SESAME OIL

1 TABLESPOON CORNSTARCH

4 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED

6 SCALLIONS, THINLY SLICED ON THE DIAGONAL

Directions at 177milkstreet.com

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