Cookin’ with Nino: Stir Fry Ginger Pork

Stir Fry Ginger Pork

Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 inch piece fresh ginger root, peeled and thinly sliced
  • 1 tablespoon fresh minced garlic
  • 1/2 pound thinly sliced lean pork (can be substituted for shrimp, beef, or chicken)
  • 1 ½  teaspoon soy sauce
  • 1/4 teaspoon salt
  • ½  teaspoon white sugar
  • 1 teaspoon toasted sesame oil
  • 1 green onion, chopped finely
  • 2 tablespoons Chinese rice wine

Instructions:

  1. Heat oil in a large skillet or wok over medium-high heat.  Fry ginger and garlic in hot oil until fragrant, then add pork, soy sauce, salt, and sugar.  Cook, stirring occasionally, for 10 minutes.
  2. Stir in the sesame oil, green onion, and rice wine.  Simmer until the pork is tender.

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4 CLASSIC SAUCES

Lemon Stir-Fry Sauce

  • 1/4 cup lemon juice plus 1 tsp lemon zest
  • 1/4 cup chicken broth
  • 1 Tbsp soy sauce
  • 2 Tbsp sugar

Combine all in a 1-cup measuring cup.

Soy-Sesame Stir-Fry Sauce

  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp hot red pepper flakes
  • 1 tsp sugar

Combine all in a 1-cup measuring cup.

Fresh Herb Stir-Fry Sauce

  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tsp rice wine vinegar
  • 1/2 tsp sugar
  • 1/4 cup shredded basil leaves or minced cilantro leaves

Combine all in a 1-cup measuring cup.

Sweet & Sour Stir-Fry Sauce

  • 1/4 cup chicken broth
  • 2 Tbsp soy sauce
  • 2 Tbsp cider, balsamic or rice wine vinegar
  • 1 Tbsp brown sugar
  • 1/2 tsp hot red pepper flakes

Combine all in a 1-cup measuring cup

 

You'll also need to make a glaze FOR EACH OF THE SAUCES  to ensure a nice body and glossy sheen. Just mix 2 tsp cornstarch with 2 Tbsp chicken broth or water.

 

  1.  Mince 1 Tbsp each of fresh garlic and ginger root.
  2.  Add 2 Tbsp of oil, then 1/2 the protein, to the pan.  Stir-fry until well-browned and cooked through, 2 to 3 minutes.  Transfer to a clean bowl and repeat stir-frying with remaining protein.  Most home stoves don't have the power to stir-fry a large quantity of protein at the same time, so cook it in batches -- otherwise the skillet will cool down, and the food will stew instead.
  3. Drizzle another 2 Tbsp oil into the hot skillet.  Add the minced garlic and ginger next so they'll have a chance to flavor the entire dish.  Next, immediately add the vegetable you think will take longer to cook.  Staggering vegetables is more about keeping the skillet hot.  After stir-frying the first vegetable for a few minutes, add the second and continue to stir-fry until all vegetables are tender-crisp, 1 to 2 minute longer.
  4. Return protein to pan and stir in your flavoring sauce.  Make sure all the ingredients are well coated with the sauce.  Finally, stir in the cornstarch mixture until juices become saucy and glossy.  If the wok juices look too thick at this point, thin with a few more tablespoons of chicken broth or water, then serve the stir-fry immediately with noodles or steamed rice.