Singapore Pork and Onion Stir Fry Chinese
Savor the bold and vibrant flavors of Singapore Pork and Onion Stir Fry Chinese, a quick and easy dish that brings the essence of Asian cuisine to your table in just 25 minutes. Tender slices of marinated pork tenderloin are stir-fried to perfection alongside sweet onions, fragrant garlic, and fresh ginger, creating a symphony of savory aromas. The rich sauce, made with soy sauce, oyster sauce, and a touch of Shaoxing wine, coats every bite with a silky, umami-packed glaze. This dish is perfect for busy weeknights yet impressive enough for entertaining. Serve it over fluffy steamed rice or stir-fried noodles, and enjoy a restaurant-quality meal in the comfort of your home. Perfect for fans of Chinese stir-fry recipes, this dish strikes the ideal balance between simplicity and gourmet flavor.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 whole Large onion
- 3 whole Garlic cloves
- 1 tablespoon Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 whole Red chili (optional)
- 2 stalks Spring onion (scallion)
- 0.5 teaspoon White pepper (optional)
Instructions
Thinly slice the pork tenderloin into bite-sized strips. Place it in a bowl.
In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1/2 teaspoon of sesame oil, and a pinch of white pepper. Add this marinade to the pork, mix well, and let sit for 10 minutes.
Peel and slice the onion into thin wedges. Mince the garlic and fresh ginger. Slice the red chili (if using), and chop the spring onions, separating the white and green parts.
In another small bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cornstarch, and 2 tablespoons of water. Stir until smooth and set aside.
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
Add the marinated pork to the wok and stir-fry for 2–3 minutes until browned but not fully cooked through. Remove the pork from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and red chili (if using). Stir-fry for 30 seconds until fragrant.
Add the sliced onion and the white parts of the spring onion to the wok. Stir-fry for 2 minutes until they are slightly softened.
Return the pork to the wok, then pour in the prepared sauce. Stir-fry everything together for 2–3 minutes until the pork is fully cooked and the sauce thickens to coat everything evenly.
Turn off the heat and garnish with the green parts of the spring onions. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4311 mg | 187% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.6 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 123 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
