Pork with ginger and spring onion 姜葱猪肉

24 Apr

Beef or pork with ginger and spring onion (姜葱猪肉) is a dish that I cook quite frequently at home. It is quick to cook and the savoury gravy is lovely drizzled over plain rice. I normally cook this dish with beef but depending on the quality of the meat I happen to find on the day, any supermarket promotion going on, or whether we’ve had beef overload during the week, I would also cook this with pork.
The key to tender and succulent pork or beef in this dish is to marinate the thin slices of meat. At least an hour but overnight is best. Quick stir frying is also essential to seal in the juices without drying out the meat. I love making this dish on weekdays. All I need to do is marinade the meat the night before or in the morning, and then it is minutes from the fridge to the dining table. I sometimes add sliced mushrooms to the dish since we’re always looking for an excuse to eat more mushrooms.

Pork with ginger and spring onions (姜葱猪肉)
Edit: I forgot to mention that I tend to use pork loin for this dish, and either rump or sirloin for the beef version. Slice the meat thinly for the marinade to infuse the meat thoroughly and for quick cooking.

Ingredients (serves 2):

300g pork, cut into thin strips
4 stalks of spring onions, cut into inch-long sections on the diagonal
5-6 white button or shitake mushrooms, sliced (optional)
1 inch piece of ginger, peeled and sliced
Oil for cooking

1 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
1 tsp cornflour
A dash of white pepper

1 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water

1. Marinade the pork and set aside in the refrigerator for a few hours or overnight for best result.
2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium-high heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds.
3. If using, add the mushrooms and stir fry for 1-2 minutes. Then add the pork and stir fry briskly until the meat is about 70 percent cooked, which should take only a couple of minutes. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly.
4. Stir in the corn flour mixture at the end and simmer on low heat for about a minute to thicken the sauce. Dish out and serve immediately, making sure to avoid overcooking the beef. The strong flavours of this dish go well with plain rice rice.

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Posted by on April 24, 2012 in Food and drink


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