Stir-fried ginger pork



400 gms pork loin or tenderloin
1/2 tbsp light soy sauce
1/2 tbsp sugar
1 tsp cornstarch
a few drops of sesame oil
a large knob of ginger, about 80 to 100 gms
2 tbsp vegetable oil
light soy sauce, about 2 tbsp or to taste*
water, about 150 ml or just enough to cover the pork


1. Cut pork against the grain into thin slices.
2. Marinate for at least half an hour with 1/2 tbsp light soy sauce, 1/2 tbsp sugar, 1 tsp cornstarch, and a few drops of sesame oil.
3. Peel the ginger, slice thinly, and cut into fine strips.
4. Heat the wok till very hot. Add the oil and saute the ginger for about one minute, turning constantly.
5. Over moderately high heat, add the pork and stir-fry with the ginger. When the pork starts to change color, add light soy sauce and stir-fry to mix evenly.
6. Quickly pour in the water. When the mixture bubbles, immediately turn the fire off to prevent overcooking the pork. Serve with plain rice.

When cooked: Friday 26 January 2007
Which meal: Dinner
Which try: First
Missing ingredients: None, cooking wine was added
Exchanged ingredients: None
Difficulty Level: 2
Others: Nil

Verdict: Popular dish. I think I'd try to add dark soy sauce and make it drier next time.

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