Stir Fried Ginger Pork
Elevate your weeknight dinner routine with this irresistible Stir Fried Ginger Pork, a quick and flavorful dish that packs a punch of aromatic ginger and savory soy-based sauce. Tender strips of pork tenderloin are stir-fried to perfection with fresh ginger, garlic, and a hint of optional chili for those who love a spicy kick. The umami-rich combination of soy sauce, oyster sauce, and sesame oil blends seamlessly with a touch of cornstarch to create a silky, glossy finish. Ready in just 30 minutes, this dish is perfect for busy evenings and is best served over fluffy steamed rice or your favorite noodles, soaking up every drop of the delicious sauce. Garnished with fresh spring onions for a vibrant finish, this recipe delivers bold flavors with minimal effort.
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Recipe Information
Ingredients
- 450 grams pork tenderloin
- 30 grams fresh ginger
- 2 large garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 stalks spring onions (scallions)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon black pepper
- 1 red chili (optional, for spice)
- 4 servings rice or noodles (for serving)
Instructions
Thinly slice the pork tenderloin into bite-sized strips.
Peel and finely slice the fresh ginger into thin matchsticks or small pieces.
Peel and mince the garlic cloves.
Finely slice the spring onions (scallions), separating the white parts from the green parts.
If using, finely slice the red chili for a spicy kick.
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, cornstarch, water, and black pepper. Stir until well mixed and set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the sliced ginger to the hot oil and stir-fry for 1-2 minutes or until fragrant.
Add the garlic and the white parts of the spring onions (and chili, if using) to the wok. Stir-fry for 30 seconds, being careful not to let the garlic burn.
Add the sliced pork to the wok and stir-fry until the pork is browned and just cooked through, about 4-5 minutes.
Pour the prepared sauce over the pork and stir well to coat all the ingredients evenly. Cook for 1-2 minutes until the sauce thickens slightly and everything is heated through.
Remove the wok from the heat and garnish the dish with the green parts of the spring onions.
Serve immediately with steamed rice or cooked noodles.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4147 mg | 180% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.8 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2942 mg | 63% | |
*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.
