Ginger and spring onions are the best of pals. Somehow, when combined, they compliment each other very well and gives the dish a good taste regardless whether you use pork, fish slices, chicken or beef.

Today, I would like to share with you my recipe for Pork with Ginger and Spring Onions.

Once you have mastered this dish, you can substitute the meat with chicken, fish or beef.


Ingredients

• 200 grammes of pork (preferably tenderloin, sliced thinly and marinated for 30 minutes with a few dashes of light soya sauce, white pepper powder and a few sprinkles of corn flour. Sprinkle some chinese cooking wine for added flavour)
• 5 dried chinese mushrooms (pre-soaked and sliced. You can use any mushrooms you like or omit it altogether)
• 5 bulbs garlic (minced. Use more if you like)
• About 2 cm ginger (sliced thinly into strips. Use more if you like)
• Spring onions (cut into 2 inches length)
• 2 tablespoons cooking oil (palm oil preferred)
• 50 ml warm water
• Corn starch to thicken the gravy (add a little corn flour with water)
  

Sauce

• 2 tablespoons of oyster sauce
• A dash of dark soya sauce
• A dash of white pepper powder
  
• A dash of chinese cooking wine (optional)
  

Method

Heat oil in wok. Stir fry the garlic and ginger for about 30 seconds. Add mushrooms and pork and continue to stir fry for about 2 minutes till pork is seared.

Add sauce to taste and warm water. Cover wok for about 2 minutes. Add spring onions and corn starch to thicken the gravy to your liking.

Serve hot.