Another simple dish that require very basic seasoning. The key secret to have a tender and succulent dish is to get the tenderloin cut for the pork and recognisable by its longish cut. Sliced them thinly against the meat of the grain. Then marinate the thin slices of meat with some tapioca/corn starch. Quick stir frying to lock the meat juices without drying the meat.
Ingredients: (serves 3-4
240g Pork Loin (thinly sliced)
20g Ginger (sliced)
1 stalk Spring Onion - cut into 1 inch length
1 1/2 tbsp Cooking Oil
1/2 tbsp Tapioca/Corn Starch - mix in 1-2 tbsp water to form mixture
1 tbsp Shao Xing Wine
Seasoning:
1/2 tsp Sugar
1 tbsp Oyster Sauce
1/2 tbsp Light Soy Sauce
1/4 tsp Sugar
20ml-30ml Water (depending if you want more or less gravy)
Marinate:
1 tbsp Shao Xing Wine
1/2 tsp Light Soy Sauce
1/2 tbsp Corn Starch
dash of pepper
Step by Step:
1. Marinate pork slices and set aside in the refrigerator for at least 30 minutes or more. Actually the longer the better.
2. Heat oil in wok, saute ginger for about 1 minute or till fragrant.
3. Add in marinated pork slices, stir fry until you see that they are fully cooked on the surface.
4. Add water and seasoning and bring to a boil. Thickened with tapioca/corn starch mixture.
5. Add in the spring onions & drizzle Shaoxing wine along the side of the wok and let the alcohol evaporate in a few seconds. Turn off the flame.
6. Dish up & serve. Best served with hot steamed rice.
