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Stir Fry Pork with Ginger and Spring Onions

Ginger & Scallions Pork

Ginger and Scallions Pork Recipe

Using the tenderloin cut and slicing the meat against the grain diagonally are essential for achieving tenderly cooked pork.

Serves: 3

Prep Time: 10 mins

Cook Time: 10 mins


  • 200g pork (tenderloin cut preferred) sliced thinly and diagonally (against the grain)
  • 4 slices of ginger sliced thinly
  • 3 cloves garlic minced
  • 1 tbsp cooking oil
  • 2 stalks spring onions cut to 5cm (2-inch) lengths
  • 2 chilli padi sliced thinly; to taste
  • 1 tbsp Shaoxing wine
  • 40 ml water

Marinade (A)

  • 1 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp fish sauce
  • 1 tsp sesame oil


  1. Marinate the pork slices in (A) for at least 10 minutes.
  2. Heat oil in wok, stir fry ginger for 20 seconds. Then add garlic and chilli. Stir fry for another 30 seconds.
  3. Add pork slices, stir fry until you see that they are fully cooked on the surface.
  4. Add water and spring onions. At the first sight of the spring onions withering, drizzle Shaoxing wine along the side of the wok and let the alcohol evaporate in a few seconds. Turn off the flame. This dish is best served with steamed rice.

Leave a Comment

68 Responses to “Stir Fry Pork with Ginger and Spring Onions”

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  1. Chada — September 9, 2013 @ 8:57 pm

    Hi! Love your recipes. You make them so easy to manage! I like to add fresh wood-ear fungus at the last part, with the remaining green part of spring onion. Adds crunch to the texture of this dish.


    • wiffy replied: — October 24th, 2013 @ 12:05 pm

      great idea, dried woodear will be nice too, especially when I run out of fresh ingredients in the pantry. thanks for sharing.


  2. Yvonne Ang — October 20, 2013 @ 4:02 pm

    Hello! Thanks for the recipe. This reminded me of what was available growing up, and it was a welcomed treat on my table for lunch. Wanted to add that you can enhance the flavours by using salted black beans. It provides an earthly-ness to the dish, and also bursts of salted gems when you eat the black beans.
    Add the salted black beans in when frying the fragrant ingredients, to break up the salt, flavour the oil, and add to the fragrance. YUM!


    • wiffy replied: — October 24th, 2013 @ 12:05 pm

      that’s a great idea! I always love salted back beans in Chinese stir-fries. thanks for sharing.


  3. Nancy324 — April 12, 2014 @ 2:53 am

    I just made this and it is delicious! Simple ingredients = a wonderful meal. Thanks for the recipe!


  4. Pearline — June 5, 2015 @ 2:23 pm

    First time making this dish.. It turned out delicious! Thank you for the recipe!


  5. Grace — December 7, 2016 @ 12:19 am

    Pls recommend a good quality fish sauce.
    Easy to find in local supermarkets. Thanks


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