As my kids do not like ginger because of the "heat", I seldom cook it. Sometime it is the visual that plays with the mind. Just like when my girl sees chilli, she will perceived it as spicy and refused to eat it.
Since now they are older, I decided to give this dish a try with full "heat". Afterall, it won't be the same I don't use enough ginger to it.
I was surprised that son actually talked about this dish even after a few days. He commented that it tasted good when he had it packed for his lunch.
What you need:
500g tenderloin pork (this cut is the most suitable)
2" ginger knob, remove skin and slice
2 - 3 stalk scallion (spring onion), cut into 2" length
1 tsp corn starch
1 tbsp dark sauce
salt and pepper
2 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp chinese wine
Thickener - 1 tsp cornstarch with 2 tbsp water (optional)
Wash and slice pork.
Marinate with soya sauce, oyster sauce, corn starch and chinese wine. Cling wrap and chill for 1 hour.
Heat wok well and add in oil. Bring to a smoke point.
Add in ginger and scallion and stir fry until fragrant.
Add in pork and stir fry until pork turn opaque.
Add in water and dark sauce.
Cover and let it simmer for 7-10 mins.
Add in cornstarch solution and stir until it brings to a boil.
Season with salt and pepper to taste.
Serve hot with rice or porridge.