This pork dish is one of the most popular Asian dishes, Remember the aromatic ginger and spring onion (also called it scallion) plus a touch of fragrant oyster sauce in its marination provide the classic stir-fry flavour in both the smooth bouncy pork and fragrant thick gravy. It simply complements just a plate of plain steamed white rice at its best.. This is truely mouth-watering and most important, very easy to cook especially your guests are hungry and you need a dish fast! Can served within 20 minutes if all ingredients in place.
NGREDIENTS
500g pork fillet (tenderloin), sinew removed, thinly sliced
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp Chinese Shaoxing wine*
2 tsp dark soy sauce
1 tsp Chinese five spice*
½ tsp sugar
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
4 cm piece ginger, sliced into fine matchsticks
6 spring onions (scallions), sliced into batons (keep the paler thicker stem parts separate from the end green parts)
½ tbsp sesame oil
steamed rice to serve
Marinade:
1 tsp finely grated ginger
1 tbsp light soy sauce
½ tsp ground pepper
2 tsp corn flour (cornstarch)
½ tsp baking soda
INSTRUCTIONS
STEP 1
Place the pork in a large bowl. Add the marinade ingredients and use your hands to mix thoroughly. Set aside to marinate while you prepare the rest of your ingredients for the stir-fry.
STEP 2
Make the stir-fry sauce by mixing together the light soy sauce, oyster sauce, Chinese Shaoxing wine, dark soy sauce, Chinese five spice and sugar.
STEP 3
Heat the oil in a wok or large frying pan over medium heat. Add the garlic, ginger and the bottom parts of the spring onion stems and stir-fry for 30 seconds. Add the pork and spread the pieces out in the pan. Turn the heat to high. Allow to cook for a few seconds then stir-fry until almost cooked. Add the stir-fry sauce and stir-fry for another 30 seconds or until the sauce thickens slightly and the pork is cooked through. Turn the heat off and toss through the green parts of the spring onion and the sesame oil.
STEP 4
Serve with rice.
*Notes:
- Shaoxing is a Chinese wine made from fermented rice and if you don’t take alcohol then you can replace with water, no problem
- Optional not to add Chinese 5 spices powder as this powder will give a strong aroma
The above if you prefer a more thick then add a bit more corn starch if you like more watery, you can either add in more rice wine or water.. As I love the source to go in my hot white rice….yummy!
My Favourite Dishes 