Ginger Pork
Difficulty: Easy2 to 4
servings10
minutes5
minutesI 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.
Ingredients
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
Directions
- Cut the meat into thin slices across the grain. Place in a bowl and season with the light soy, dark soy, cornstarch and 1 teaspoon of sesame oil. Let it marinate for about 10 to 15 minutes.
- Place a wok or saucepan over medium-high heat and drizzle in about 1 to 2 Tablespoons of sesame oil. Add in your julienned ginger and fry until lightly browned and fragrant, about 1 to 2 minutes.
- Tip in your meat and stir-fry until it is almost cooked through. Add your chinese wine, if using, by drizzling it down the sides of your pan/wok. Once the pork is cooked through, turn your heat off and plate up. Garnish with some spring onions before serving.
Recipe Video
Notes
- If cooking for squeamish kids, use young ginger so the spice level is lower.
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