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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.
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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.
Mom’s recipes are the best! This looks just delicious – and I love it very spicy!
Ahhhh, looks so good!
Have you used other cuts of pork than tenderloin with this?
I tried with normal lean pork cut too. Edible but not as tender :)
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谢谢! hehe
This looks delicious! You’re making me crave spicy stir-fry now. :? :XO: Love the rustic coloring of this photo set.
Thanks! That’s actually my dining table ;) the usual photo set up doesn’t work because of awful direct sun that day hehe
Hi Noobcook!!
Love this! Quick question – do u use old or young ginger? I never know which to use for what…Can u help advise? thanks!!!
young ginger is milder while old ginger is spicier. I think it’s up to you which one you prefer to use. I personally prefer old ginger because it stores longer in the fridge and because of the spicier taste :)
I can eat a lot of rice with this dish alone cuz I love spicy food, with sesame oil and ginger.
This is one of my faves, too! But, I always cook this with chicken meat … Never tried with pork though …
reverse here, I never tried with chicken before. I should try …
Well, I’m never going to be on confinement, but I’m still going to make this. Heh. It looks wicked good!
lol … thank god we don’t have to be on confinement to eat this :P
Delicious! It’s my favorite childhood dish too.
That looks so tempting! Wonderful dish and superb photography.