Stir Fry Pork with Ginger and Spring Onions
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Note: First posted in Mar 2010, now updated with new photos and improved recipe.
Ginger scallions (spring onions) pork stir-fry (姜葱猪肉) is one of my favourite childhood home-cooked recipe by my mum.
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This dish was where I got my training and headstart in eating chilli padi, for my mum would add an insane number of chilli padi into it and it was so choking hot for a child (I think most adults couldn’t handle it either), yet so satisfying. So I owe this dish & my mum for introducing me to the wonderful world of spicy foods.
According to my mum, this dish is so simple that she could “cook it with her eyes closed” (show off, mummy hehe). But true to her words, this recipe requires very basic seasonings and is really straight forward. If you are looking for a yummy, fast and easy stir fry, this recipe is for you. A secret to this dish is to get the tenderloin cut for the pork. The tenderloin is more premium (it is usually at least double the price of normal cut) and recognisable by its longish cut (because it is located at the spine area). No matter how you cook it, the pork remains tender. My mum told me that women on confinement cook a version of this dish (with more ginger, more sesame oil and some hard liquor) with the tenderloin not because the cut is more nourishing, but because they want to pamper themselves as they are recuperating from childbirth. Luckily, nowadays we don’t have to wait until confinement or any special occasions to enjoy a better cut of meat for the family.
Ginger and Scallions Pork Recipe
Using the tenderloin cut and slicing the meat against the grain diagonally are essential for achieving tenderly cooked pork.
Ingredients:
- 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
Directions:
- Marinate the pork slices in (A) for at least 10 minutes.
- Heat oil in wok, stir fry ginger for 20 seconds. Then add garlic and chilli. Stir fry for another 30 seconds.
- Add pork slices, stir fry until you see that they are fully cooked on the surface.
- 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.