Tender Pork Julienne (炒肉丝 Chao Rousi)

Cut the pork tenderloin against the grain into rounds. Then stack a few rounds and cut them, with the grain, into julienne strips (no more than 0.4 inch or 1 cm thick). Put all the julienne strips in a mixing bowl.

Add the 1/3 teaspoon of kosher salt (or 1/4 teaspoon table salt) to the mixing bowl and mix thoroughly. Then slowly add the 3 tablespoons of water (add and mix 1 tablespoon of water at a time to allow the pork to absorb the water). Let the meat marinate for 15 minutes on the counter (stir once in between).

When the meat has fully absorbed the water and feels sticky and bouncy to the touch (could be less or more than 15 minutes), add the 1/2 teaspoon of vegetable oil, blending well. Then add the 1 tablespoon of corn starch. Use either your hand or chopsticks to mix. The resulting pork julienne should have a sticky feel and easily form into a round ball.

Heat a well-seasoned skillet or nonstick pot under medium-high heat.4 When the skillet is getting hot, add the 2 tablespoons of vegetable oil. When the oil becomes warm to hot, about 15 seconds, add the pork julienne strips, and immediately start stirring and tossing. Keep an close eye on the pot as the meat cooks quickly. Continue frequent stirring and tossing and when the pork changes color from pink to a more whitish, but not yet fully-cooked color (about 70% to 80% done), take them out. The total amount of cooking time should only last about 2 to 3 minutes.