2 to 4servings
I grew up eating this simple yet super tasty stir-fry, and it was a main player on our dining table's dinner rotation. Auntie Alicia would whip up a feast for us almost nightly, and it's a dish she eventually kept on cooking for my younger cousins too. It sounds odd considering the ginger, but this is really a kid-pleaser of a dish. The tender slices of pork, darkened and sweetened with dark soy, underscored by the slight heat of julienned ginger. The ultimate comfort food for me.
This recipe is taken from my first cookbook, Three Dishes One Soup.
200g pork tenderloin or "Youba" (the meat around the kidney)
1 Tablespoon light soy
1.5 Tablespoons dark soy
1 teaspoon cornstarch
sesame oil (1 teaspoon for marinade, more for frying up the ginger later on), as needed
10g ginger, cut into thin matchsticks
1 Tablespoon shaoxing wine
spring onions, for garnish