Ginger and spring onion pork stripes

“Delicious home-taste pork dish with smooth and tendering texture that you can never resist.”

This pork dish is one of the most popular Asian dishes, be it homecooked or dine-out order.

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!

To have it at its fullest and for more complete diet, I have added carrot strips which indeed go so well with the rest of the ingredients in it.

See Recipe: 

Ingredients
300 grams of lean pork, shoulder butt or loin portion, thinly sliced or cut into thin strips
Spring onion aka scallion, cut into shorter length
Thumb-sized big ginger, thinly sliced
Carrot, shreded
1 clove of garlic, minced

1 tablespoon of dark soy sauce
1 tablespoon of light soy sauce
Pinch of sugar
100ml of water
1 teaspoon of corn starch, mixed with 30ml water to make slurry

1 tablespoon of oil

Seasoning for pork:
1 teaspoon of light soy sauce
1 teaspoon of oyster sauce
Sprinkle of sesame oil
Dash of grounded white pepper
1 tablespoon of corn starch

Method:
1) Rinse pork and cut into smaller deli-thin slices or strips. Season with the listed seasoning, for at least 20 minutes.

2) Heat wok with oil over high fire. Add garlic and ginger, fry till fragrant.

3) Add pork into work and stir fry for 1 minute. Add in also shredded carrot. Drizzle water and reduce heat to medium low fire. Cover wok with lid and simmer for 2 – 3 minutes.

4) Remove lid and increase heat again to stir fry for few seconds. Add in light soy sauce and dark sauce. Stir fry to combine well. Sprinkle sugar and continue stir fry for few more seconds.

5) Reduce heat to medium low fire, add spring onion. Stir fry for few strokes, and then, let all ingredients simmer for 1 – 2 minutes, or till water slightly evaporated. You may stir fry occasionally to avoid sticking.

6) Pour corn starch slurry to thicken gravy in one circular motion, and stir fry for few seconds, before heat off. Dish up and serve.

One large portion of ginger and spring onion pork counts about 250kcal.

Tips: Add more water, if preferred more gravy.