A simple Chinese dish. The wine and ginger gives the dish its fragrant smell. Best served with warm rice.

Stir-Fry Pork with Ginger

vegetable oil

½ inch piece fresh ginger root, thinly sliced

pork

soy sauce

salt

sugar

sesame oil

green onion, chopped

Chinese rice wine

Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.


Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.


This has a wonderful flavor!!  It does need more vegatables because it's all meat.  I added sugar snap peas, water chesnuts, and carrots.

Easy recipe for a filling dinner. I cut up a 1 pound pork tenderloin added a bag of frozen "stir fry vegetables mix" and served with some brown rice on the side. I used Splenda in place of the sugar and lite soy sauce only.

The concept is good but I really had to alter the recipe a lot to make it more flavorful. I added some honey teriyake sauce Thai garlic-pepper sauce and cornstarch mixed with some water to thicken the sauce.

This was very tasty but I made a few adjustments. First I doubled everything in the recipe except for the oils. I didn't add any additional salt. I also used 1/2 teaspoon of minced ginger instead of fresh ginger root. Snow peas went well with it.

What this recipe needs is garlic!!!! Mince up 2 cloves of garlic and saute along with the ginger. Use about 2 teaspoons of oil not tablespoons. And before beginning the cooking mix wine sugar and soy sauce with meat and then add 1/2 Tbsp cornstarch mixing to coat meat. Skip the salt. After cooking the garlic/ginger for a few seconds add the meat mixture and the onion. After meat is cooked you can add a little chicken broth or water to make it more saucy. Then drizzle with the sesame oil before serving. Slivered red peppers add a nice touch or any veges you like.

I enjoyed this recipe but I think it needed more ginger. I ommited the salt because soy sauce has enough salt as it is. I made this and put it with bok choy and snow peas as a stir fry and it came out pretty good. I cut it by at least half. Otherwise not bad.

The flavor of this recipe was good. I did add snow peas carrots and crushed red pepper. I also changed the recipe for 12 servings as I had 1 1/2 lb of pork already. Following the instructions for 12 servings made it overall way too oily! When I make this in the future I'll cut down on the oil for the larger serving size.

My husband absolutely loves this! Oh yeah and I like it alot too.:-) I only make one substitution: I use Chinese rice wine vinegar in place of the Chinese rive wine.

Pretty good and easy to make. I added snow peas and bean sprouts. I also added a bit of corn starch to thicken the sauce. Next time I might grate the ginger or make more of an effort to slice it thinly.

stir-fry pork with ginger

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 2

Author : Jenny Au

Ingredients

Instructions

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