![\"Pork](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2022\/03\/pork-sti-fry-with-ginger-recipe-1.jpeg\")
<\/figure>\n\n\n\n<\/p>\n\n\n\n
🫕 How to cook ginger pork stir-fry with spring onion<\/h2>\n\n\n\n![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/05\/Ginger-pork-ingredients.jpeg\")
(Ingredients for the ginger pork stir-fry with spring onions)<\/strong><\/figcaption><\/figure>\n\n\n\n1. Marinate the pork<\/h2>\n\n\n\n
I use either pork tenderloin or pork loin because they are tender and quick to cook when thinly sliced. Pork shoulder is another suitable cut of pork, especially if you like it fattier.<\/p>\n\n\n\n
\n- Cut the pork tenderloin into two-inch length blocks, then slice it thinly by following the grain into thin slices. Cutting pork loin is different from beef, as slicing it across the grain will cause the pork to break into small pieces during stir-frying.<\/li>\n\n\n\n
- Place the thin pork slices in a large bowl.<\/a><\/li>\n\n\n\n
- Mix well with the light soy sauce,<\/a> cornstarch, salt, and oil. Set aside to marinate for at least fifteen minutes.<\/li>\n<\/ul>\n\n\n\n
![\"Ginger](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/05\/Ginger-pork-stir-fry-2.jpeg\")
<\/figure>\n\n\n\n(Marinate the pork)<\/strong><\/p>\n\n\n\n2. Prepare the aromatic ingredients<\/h2>\n\n\n\n\n- Cut the spring onions into one-inch sections.<\/li>\n\n\n\n
- Slice the ginger thinly with a sharp knife. I pick young ginger root as it is less fibery than the old one.<\/li>\n\n\n\n
- Bash the garlic cloves and then coarsely chop them. There is no need to mince them, as minced garlic can burn quickly.<\/li>\n<\/ul>\n\n\n\n
![\"Ingredients](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/05\/Ginger-pork-stir-fry-4.jpeg\")
(The main aromatics- spring onions, ginger and garlic)<\/strong><\/figcaption><\/figure>\n\n\n\n<\/p>\n\n\n\n![\"Ginger](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/05\/Ginger-pork-stir-fry-5.jpeg\")
(Stir fry the aromatics)<\/strong><\/figcaption><\/figure>\n\n\n\nNote<\/strong>: I learned a trick for cutting ginger thinly from my wife. Thin slices of ginger turn brown quickly while sauteing, making them slightly crispy and aromatic. Also, since they are thin, they absorb the gravy quickly during cooking and become exceptionally tasty.<\/p>\n\n\n\n3. Stir-fry the pork tenderloin<\/h2>\n\n\n\n
A well-seasoned cast-iron wok<\/a> is ideal for any stir-frying wok. Alternatively, a large skillet<\/a> or a large frying pan<\/a> is equally good, especially if it is coated with non-stick material.<\/p>\n\n\n\n\n- Add peanut oil to the wok and bring it to medium heat. Other vegetable oils with high smoke points and neutral flavors are also suitable. Olive oil is unsuitable if you want an authentic Chinese taste.<\/li>\n\n\n\n
- Then, saute the coarsely chopped garlic, thinly sliced ginger, and spring onions. Keep stir-frying for about a minute or until aromatic, then remove from the wok. Leave the remaining oil in the wok.<\/li>\n\n\n\n
- Add more oil to the wok if necessary, then heat up and pour in the marinated sliced pork, followed by quick flips and stirs to avoid sticking since the pork is marinated with cornstarch.<\/li>\n\n\n\n
- Continue stirring-frying the pork until it is cooked and both sides turn light brown.<\/li>\n\n\n\n
- Return the sauteed garlic, ginger, and spring onion (green onions) to the wok.<\/li>\n<\/ul>\n\n\n\n
<\/p>\n\n\n\n![\"Stir-fry](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/05\/Ginger-pork-stir-fry-6.jpeg\")
(Stir fry the pork separately)<\/strong><\/figcaption><\/figure>\n\n\n\n<\/p>\n\n\n\n![\"\"\/](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2022\/03\/pork-sti-fry-with-ginger-recipe-2.jpeg.webp\")
<\/figure>\n\n\n\n4. The sauce for the pork<\/h2>\n\n\n\n\n- Measure all the seasoning ingredients for the sauce in a small bowl, or add them directly into the wok if you are confident with the amount and types of ingredients you need. The seasonings are light soy sauce, oyster sauce, and ground black pepper. <\/li>\n\n\n\n
- Lastly, add a teaspoon of sesame oil and some Chinese rice wine.<\/li>\n\n\n\n
- Now stir-fry over medium-high heat briefly, then add the cornstarch slurry to thicken the sauce.<\/li>\n\n\n\n
- Add some red pepper flakes if you like spicy peppers. (optional).<\/li>\n\n\n\n
- Sprinkle some toasted sesame seeds on top to garnish and add some flavor. ( optional)<\/li>\n\n\n\n
- Dish out and serve with cooked rice or noodles.<\/li>\n<\/ul>\n\n\n\n
![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/05\/Ginger-pork-stir-fry-8.jpeg\")
(Season with oyster sauce, light soy sauce, pepper and wine)<\/strong><\/figcaption><\/figure>\n\n\n\n<\/p>\n\n\n\n![\"thicken](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2024\/05\/Ginger-pork-stir-fry-9.jpeg\")
(Thicken the gravy with cornstarch slurry)<\/strong><\/figcaption><\/figure>\n\n\n\n<\/p>\n\n\n\n
💡Tips and variations for better ginger stir-fry pork <\/h2>\n\n\n\n\n- Since the time required to saute the ginger\/garlic\/spring onions and stir-fry the pork is different, it is better to cook them separately and combine them later. This makes it easier to control the pork’s timing and doneness without worrying that the aromatics will overburn if stir-fried together. It is a step to ensure tender pork.<\/li>\n\n\n\n
- Alternatively, you can explore substituting the light soy sauce with Vietnamese fish sauce for a change. You can also add a small amount of hoisin sauce and rice vinegar. These items are commonly used by the Chinese and are available in grocery stores or Asian markets.<\/li>\n\n\n\n
- For a change, stir-fry some bell pepper, snap peas, snow peas, green beans, baby corn, and onion chunks with the pork.<\/li>\n\n\n\n
- You can use the same recipe for cooking boneless pork chops.<\/li>\n<\/ul>\n\n\n\n
This simple recipe is best for busy weeknights and is suitable for the whole family. All you need to do is marinate the pork in advance, and you can bring it to the dining table within fifteen minutes. It is best to serve it with white rice.<\/p>\n\n\n\n
📜 Related recipes<\/h2>\n\n\n\n
If you like this ginger pork stir-fry recipe, here are some other related recipes on this blog worth trying:<\/p>\n\n\n\n
\n- Sweet and sour pork<\/a> is a traditional Chinese cuisine with a universal appeal. It is easy to prepare and kid-friendly, perfect for any busy home cook.<\/li>\n\n\n\n
- Wuxi pork ribs<\/a> are so tender that the meat almost melts off the bone!<\/li>\n\n\n\n
- Braised pork belly<\/a> is a well-known dish prepared with ginger, garlic, soy sauce, and various aromatic spices cooked over an extended period.<\/li>\n\n\n\n
- Since it is a meat dish, I suggest pairing it with some vegetables, such as Bok Choy stir fry<\/a>.<\/li>\n<\/ul>\n\n\n
1. Marinate the pork<\/h2>\n\n\n\n
I use either pork tenderloin or pork loin because they are tender and quick to cook when thinly sliced. Pork shoulder is another suitable cut of pork, especially if you like it fattier.<\/p>\n\n\n\n
- \n
- Cut the pork tenderloin into two-inch length blocks, then slice it thinly by following the grain into thin slices. Cutting pork loin is different from beef, as slicing it across the grain will cause the pork to break into small pieces during stir-frying.<\/li>\n\n\n\n
- Place the thin pork slices in a large bowl.<\/a><\/li>\n\n\n\n
- Mix well with the light soy sauce,<\/a> cornstarch, salt, and oil. Set aside to marinate for at least fifteen minutes.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n(Marinate the pork)<\/strong><\/p>\n\n\n\n
2. Prepare the aromatic ingredients<\/h2>\n\n\n\n
- \n
- Cut the spring onions into one-inch sections.<\/li>\n\n\n\n
- Slice the ginger thinly with a sharp knife. I pick young ginger root as it is less fibery than the old one.<\/li>\n\n\n\n
- Bash the garlic cloves and then coarsely chop them. There is no need to mince them, as minced garlic can burn quickly.<\/li>\n<\/ul>\n\n\n\n
(The main aromatics- spring onions, ginger and garlic)<\/strong><\/figcaption><\/figure>\n\n\n\n <\/p>\n\n\n\n
(Stir fry the aromatics)<\/strong><\/figcaption><\/figure>\n\n\n\n Note<\/strong>: I learned a trick for cutting ginger thinly from my wife. Thin slices of ginger turn brown quickly while sauteing, making them slightly crispy and aromatic. Also, since they are thin, they absorb the gravy quickly during cooking and become exceptionally tasty.<\/p>\n\n\n\n
3. Stir-fry the pork tenderloin<\/h2>\n\n\n\n
A well-seasoned cast-iron wok<\/a> is ideal for any stir-frying wok. Alternatively, a large skillet<\/a> or a large frying pan<\/a> is equally good, especially if it is coated with non-stick material.<\/p>\n\n\n\n
- \n
- Add peanut oil to the wok and bring it to medium heat. Other vegetable oils with high smoke points and neutral flavors are also suitable. Olive oil is unsuitable if you want an authentic Chinese taste.<\/li>\n\n\n\n
- Then, saute the coarsely chopped garlic, thinly sliced ginger, and spring onions. Keep stir-frying for about a minute or until aromatic, then remove from the wok. Leave the remaining oil in the wok.<\/li>\n\n\n\n
- Add more oil to the wok if necessary, then heat up and pour in the marinated sliced pork, followed by quick flips and stirs to avoid sticking since the pork is marinated with cornstarch.<\/li>\n\n\n\n
- Continue stirring-frying the pork until it is cooked and both sides turn light brown.<\/li>\n\n\n\n
- Return the sauteed garlic, ginger, and spring onion (green onions) to the wok.<\/li>\n<\/ul>\n\n\n\n
<\/p>\n\n\n\n
(Stir fry the pork separately)<\/strong><\/figcaption><\/figure>\n\n\n\n <\/p>\n\n\n\n
<\/figure>\n\n\n\n4. The sauce for the pork<\/h2>\n\n\n\n
- \n
- Measure all the seasoning ingredients for the sauce in a small bowl, or add them directly into the wok if you are confident with the amount and types of ingredients you need. The seasonings are light soy sauce, oyster sauce, and ground black pepper. <\/li>\n\n\n\n
- Lastly, add a teaspoon of sesame oil and some Chinese rice wine.<\/li>\n\n\n\n
- Now stir-fry over medium-high heat briefly, then add the cornstarch slurry to thicken the sauce.<\/li>\n\n\n\n
- Add some red pepper flakes if you like spicy peppers. (optional).<\/li>\n\n\n\n
- Sprinkle some toasted sesame seeds on top to garnish and add some flavor. ( optional)<\/li>\n\n\n\n
- Dish out and serve with cooked rice or noodles.<\/li>\n<\/ul>\n\n\n\n
(Season with oyster sauce, light soy sauce, pepper and wine)<\/strong><\/figcaption><\/figure>\n\n\n\n <\/p>\n\n\n\n
(Thicken the gravy with cornstarch slurry)<\/strong><\/figcaption><\/figure>\n\n\n\n <\/p>\n\n\n\n
💡Tips and variations for better ginger stir-fry pork <\/h2>\n\n\n\n
- \n
- Since the time required to saute the ginger\/garlic\/spring onions and stir-fry the pork is different, it is better to cook them separately and combine them later. This makes it easier to control the pork’s timing and doneness without worrying that the aromatics will overburn if stir-fried together. It is a step to ensure tender pork.<\/li>\n\n\n\n
- Alternatively, you can explore substituting the light soy sauce with Vietnamese fish sauce for a change. You can also add a small amount of hoisin sauce and rice vinegar. These items are commonly used by the Chinese and are available in grocery stores or Asian markets.<\/li>\n\n\n\n
- For a change, stir-fry some bell pepper, snap peas, snow peas, green beans, baby corn, and onion chunks with the pork.<\/li>\n\n\n\n
- You can use the same recipe for cooking boneless pork chops.<\/li>\n<\/ul>\n\n\n\n
This simple recipe is best for busy weeknights and is suitable for the whole family. All you need to do is marinate the pork in advance, and you can bring it to the dining table within fifteen minutes. It is best to serve it with white rice.<\/p>\n\n\n\n
📜 Related recipes<\/h2>\n\n\n\n
If you like this ginger pork stir-fry recipe, here are some other related recipes on this blog worth trying:<\/p>\n\n\n\n
- \n
- Sweet and sour pork<\/a> is a traditional Chinese cuisine with a universal appeal. It is easy to prepare and kid-friendly, perfect for any busy home cook.<\/li>\n\n\n\n
- Wuxi pork ribs<\/a> are so tender that the meat almost melts off the bone!<\/li>\n\n\n\n
- Braised pork belly<\/a> is a well-known dish prepared with ginger, garlic, soy sauce, and various aromatic spices cooked over an extended period.<\/li>\n\n\n\n
- Since it is a meat dish, I suggest pairing it with some vegetables, such as Bok Choy stir fry<\/a>.<\/li>\n<\/ul>\n\n\n
- Wuxi pork ribs<\/a> are so tender that the meat almost melts off the bone!<\/li>\n\n\n\n
- Sweet and sour pork<\/a> is a traditional Chinese cuisine with a universal appeal. It is easy to prepare and kid-friendly, perfect for any busy home cook.<\/li>\n\n\n\n
- Mix well with the light soy sauce,<\/a> cornstarch, salt, and oil. Set aside to marinate for at least fifteen minutes.<\/li>\n<\/ul>\n\n\n\n