Stir Fried Pork with Ginger Sauce 姜汁猪柳

My confinement lady wokked a similar dish during my confinement. Her version has LOTS of shredded ginger. Ginger is said to help disperse wind. I did some adjustment to her dish. I'm not doing confinement, don't need so much ginger mah. I still add ginger but just the juice because it really makes the dish taste a lot nicer.

Ingredients:

• 200g Lean Pork or Flank (腰肉）(I'm using flank because it's softer)


• 1 tablespoon Light Soy Sauce


• 1 teaspoon Ginger Juice


• Oil for wokking

Marinade:

• 1 tablespoon Chinese Cooking Wine


• 1/2 teaspoon Salt


• 1 teaspoon Corn flour


• 2 teaspoon Ginger Juice

How to do it:

1. Slice pork and use a tenderiser (looks like a hammer with spikes) to flatten and soften the meat.


2. Mix the marinade and marinade the pork for at 1/2 hour.


3. In a wok, heat oil then saute the pork till cooked.


4. Add in the light soy sauce and ginger juice.


5. Saute for about 1 minute.


6. Dish and serve with rice.

Note:

Hitting the pork with a tenderiser will also help the meat absorb the marinade better. I'm using Light Soy Sauce to season because it adds colour to the dish too.