Skip to main content

Stir-fry pork fillet with ginger and spring onions ~ 姜葱炒猪肉

 

This easy stir-fry pork tenderloin or pork fillet  is a quick-fix for dinner and can be served on the table in less than 30 minutes.  This dish may have only a few ingredients but is packed with flavour and the pork is soft and velvety which will please the family.




Stir-fry pork fillet with ginger and spring onions  ~   姜葱炒猪肉

Ingredients

  • 200 gm pork fillet, sliced
  • 1 tsp light soya sauce
  • 1/2 tsp oyster sauce
  • 3/4 tsp cornflour
  • 1/2 tsp sesame oil
  • 8 slices ginger
  • 2 pips garlic, chopped
  • 1 onion, cut into wedges
  • Spring onions
  • a pinch of salt
  • a pinch of sodium bicarbonate to tenderise the meat
  • Shaoxing wine to drizzle
Method
  1. Marinate the pork fillet with the sauces, salt, sesame oil, cornflour and sodium bicarbonate for a hour or more.
  2. Saute the chopped garlic with some oil, then toss in the ginger and fry till fragrant.  Add in the marinated pork and stir-fry.  Sprinkle some water to cook the meat, cover with lid.  Once the meat is cooked, toss in the spring onions and onion wedges.  Stir-fry and test for taste.
  3. Drizzle on some Shaoxing wine and turn off heat before dishing out onto a serving plate.
  4. Serve with rice.
Note :  Adding a pinch of sodium bicarbonate or baking soda to the meat will alkalise the meat's surface making it harder for the proteins to bond, hence the meat will be more tender when cooked.

Comments

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes