Ingredients

• Ingredients A
• 370g pork tenderloin, thinly sliced follow the grain
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1/2 tsp salt
• 1 tbsp peanut oil
• Ingredients B
• 40g spring onions, cut to 1-inch sections
• 50g ginger, sliced thinly
• 3 cloves garlic, coarsely chopped
• Ingredients C
• 2 tsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Chinese rice wine
• 1/2 tsp ground pepper
• 2 tsp cornstarch (mix with 3 tbsp of water)
• 1 tsp sesame oil

Directions

• Slice the pork thinly by following the grain into thin slices. Marinate with ingredients A for at least fifteen minutes.
• Cut the spring onions into one-inch sections.
• Slice the ginger thinly with a sharp knife.
• Bash the garlic cloves and then coarsely chop.
• Add some peanut oil to the wok and bring it to medium heat.
• Then, saute the coarsely chopped garlic, followed by the thinly sliced ginger and spring onions until aromatic, then remove from the wok.
• Add more oil to the wok and pour in the marinated sliced pork, followed by quick flips and stirs to avoid them from sticking. Continue stir-frying the pork until cooked and both sides start to turn light brown.
• Return the sauteed garlic, ginger, and spring onion to the wok.
• Season with ingredients C except for the cornstarch. Mix well.
• Add the cornstarch slurry to thicken the sauce.
• Dish out and serve with cooked rice or noodles.

Notes

• I added:
• Yellow Onion
• Red Bell Pepper
• Baby Bella Mushrooms
• Bean Sprouts
• Served over Long Grain White Rice

Photos