Stir Fry Pork with ginger and spring onion (姜葱猪肉)

Ingredients

300g pork, cut into thin strips

4 stalks of spring onions, cut into inch-long sections

1 inch piece of ginger, peeled and sliced

Oil for cooking

Marinade

1 tbsp Chinese rice wine (or dry sherry)

1 tbsp light soy sauce

1 tsp cornflour

A dash of white pepper

Seasoning

1 tbsp Chinese rice wine (or dry sherry)

1 tbsp oyster sauce

1 tbsp light soy sauce

1/2 tbsp dark soy sauce (for colour, optional)

1/2 tbsp sesame oil

4 tbsp water

2 tsp corn flour, dissolved in 2 tbsp water

Method

1. Marinade the pork and set aside in the refrigerator for a few hours or overnight for best result.

2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium-high heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds.

3. Add the pork and stir fry briskly until the meat is about 70 percent cooked, which should take only a couple of minutes. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly.

4. Stir in the corn flour mixture at the end and simmer on low heat for about a minute to thicken the sauce. Dish out and serve immediately

5. Enjoy! 

Braised Chicken with Ginger & Wine

Ingredients

4 Chicken drumstick, chopped into bite size pieces 

5 pieces of woodear (soaked in water, then sliced into bite size portions)
Knob of Ginger, julien
1/2 cup water
3/4 cups of Rice wine
3 Tbs cooking oil
2 Tbs sesame oil

Light Soy

 

Method

1. Heat your wok till hot and add in vegetable oil and sesame oil
2. Stir fry the ginger till brown and fragant
3. Add in chicken and woodear and stirfry until cooked
4. Add in 1/2 cup water and reduce heat to just below boiling point
5. Add in Rice wine and simmer for half hour
6. Add in light soy to taste just before serving.

7. Enjoy! 

Pork Liver with Ginger and Spring Onions 姜葱猪肝

This dish reminds me of my childhood. Simple, Good and most important CHEAP! This dish will not cost you more then S$4. My mother used to make this for the family to eat with porridge. And its matches plain white porridge very well.

Ingredients

200g Pork Liver
2 stalks Spring Onions
Few slices Ginger
1 tbsp Oyster Sauce
1/2 tbsp Sesame seed Oil
1 tbsp Hua Teow Wine

 

Method

1. Slice up the liver into thin strips, julien up the ginger slices and chop up the Spring Onions into 1 cm lengths

2. Combine Oyster sauce, Sesamee Seed Oil and Hua Teow and marinade the liver for about 2 hours3. Heat wok with some oil. 4. Stir Fry ginger and spring onions till they are fragrant. 5. Add in the liver and stri fry for about 3 minutes6. Enjoy!