Stir Fry Pork with Ginger and Spring Onions
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Note: First posted in Mar 2010, now updated with new photos and improved recipe.
Ginger scallions (spring onions) pork stir-fry (姜葱猪肉) is one of my favourite childhood home-cooked recipe by my mum.
This dish was where I got my training and headstart in eating chilli padi, for my mum would add an insane number of chilli padi into it and it was so choking hot for a child (I think most adults couldn’t handle it either), yet so satisfying. So I owe this dish & my mum for introducing me to the wonderful world of spicy foods.
According to my mum, this dish is so simple that she could “cook it with her eyes closed” (show off, mummy hehe). But true to her words, this recipe requires very basic seasonings and is really straight forward. If you are looking for a yummy, fast and easy stir fry, this recipe is for you. A secret to this dish is to get the tenderloin cut for the pork. The tenderloin is more premium (it is usually at least double the price of normal cut) and recognisable by its longish cut (because it is located at the spine area). No matter how you cook it, the pork remains tender. My mum told me that women on confinement cook a version of this dish (with more ginger, more sesame oil and some hard liquor) with the tenderloin not because the cut is more nourishing, but because they want to pamper themselves as they are recuperating from childbirth. Luckily, nowadays we don’t have to wait until confinement or any special occasions to enjoy a better cut of meat for the family.
Hi! Love your recipes. You make them so easy to manage! I like to add fresh wood-ear fungus at the last part, with the remaining green part of spring onion. Adds crunch to the texture of this dish.
great idea, dried woodear will be nice too, especially when I run out of fresh ingredients in the pantry. thanks for sharing.
Hello! Thanks for the recipe. This reminded me of what was available growing up, and it was a welcomed treat on my table for lunch. Wanted to add that you can enhance the flavours by using salted black beans. It provides an earthly-ness to the dish, and also bursts of salted gems when you eat the black beans.
Add the salted black beans in when frying the fragrant ingredients, to break up the salt, flavour the oil, and add to the fragrance. YUM!
that’s a great idea! I always love salted back beans in Chinese stir-fries. thanks for sharing.
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I just made this and it is delicious! Simple ingredients = a wonderful meal. Thanks for the recipe!
First time making this dish.. It turned out delicious! Thank you for the recipe!
Pls recommend a good quality fish sauce.
Easy to find in local supermarkets. Thanks
I used Tiparos fish sauce (scroll down somewhere to the middle for pic at https://noobcook.com/thai-supermarket-in-singapore/)