Background and History
Stir-fry pork with ginger is a classic dish in Asian cuisine, particularly in Chinese and Thai cooking. This dish combines tender slices of pork with the zingy, aromatic flavor of fresh ginger. It’s a quick and flavorful meal that’s been enjoyed for generations, celebrated for its simplicity and depth of flavor. The method of stir-frying dates back over 2,000 years in China and has become a popular cooking technique worldwide for its ability to cook ingredients quickly while preserving their texture and nutritional value.
Serves: 4
Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 1 lb (450g) pork tenderloin, thinly sliced
- 2 tablespoons vegetable oil
- 2-inch piece of fresh ginger, peeled and thinly sliced
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
- Prepare the Ingredients:
- Thinly slice the pork tenderloin.
- Peel and thinly slice the ginger.
- Mince the garlic.
Thinly slice the onion and bell pepper
- Chop the green onions.
- Marinate the Pork:
- In a bowl, combine the pork slices with 1 tablespoon of soy sauce. Let it marinate for about 10 minutes while you prepare the other ingredients.
Heat the Oil
In a large wok or skillet, heat the vegetable oil over medium-high heat.
Cook the Ginger and Garlic
- Add the sliced ginger and minced garlic to the wok. Stir-fry for about 1 minute until fragrant.
Add the Pork
- Increase the heat to high and add the marinated pork slices. Stir-fry for 3-4 minutes until the pork is browned and cooked through.
- Stir-fry the Vegetables:
- Add the sliced onion and bell pepper to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
Add Sauces and Broth
- Pour in the remaining soy sauce, oyster sauce, sugar, and chicken broth (or water). Stir everything together and let it cook for an additional 2 minutes until the sauce slightly thickens.
Finish with Green Onions
- Sprinkle the chopped green onions over the stir-fry. Give it a final stir to combine.
Serve
Serve the stir-fry pork with ginger over cooked rice.
Nutrition Facts (per serving)
- Calories: 290
- Protein: 25g
- Carbohydrates: 12g
- Fat: 16g
- Fiber: 2g
- Sugar: 4g
- Sodium: 820mg
Notes
- Variations: You can add other vegetables such as broccoli, snap peas, or carrots to the stir-fry for added nutrition and color.
- Spice Level: If you prefer a spicier dish, add a sliced chili pepper or a teaspoon of chili paste when cooking the ginger and garlic.
- Ginger: Fresh ginger is key to the dish’s flavor. Powdered ginger can be used in a pinch but won’t provide the same fresh, vibrant taste.
Allergy Warning
- Soy Sauce: Contains soy and gluten. Use tamari for a gluten-free option.
- Oyster Sauce: Contains shellfish. There are vegetarian versions available if needed.
- Cross-Contamination: Be cautious of cross-contamination if preparing for someone with food allergies. Ensure all utensils and cooking surfaces are clean.
Which cut of pork is best for stir fry?
The best cut of pork for stir fry is pork tenderloin. It’s tender, lean, and cooks quickly, making it ideal for the high heat and fast cooking method of stir-frying. Pork loin can also be used as a good alternative.
Can you use ground ginger instead of fresh ginger in stir fry?
Yes, you can use ground ginger instead of fresh ginger in stir fry, but it will not provide the same fresh and aromatic flavor. Fresh ginger has a more vibrant taste and better texture for stir-fry dishes. If using ground ginger, use about 1/4 to 1/2 teaspoon for every tablespoon of fresh ginger.
What are the 3 rules of stir-frying?
The three rules of stir-frying are:
- Prep all your ingredients before you start cooking since stir-frying happens quickly.
- Use high heat to quickly cook the ingredients, keeping them crisp and retaining their color and nutrients.
- Constantly keep the ingredients moving in the pan to ensure even cooking and prevent burning.
How to make a successful stir fry?
To make a successful stir fry
- Prepare all ingredients beforehand.
- Cut ingredients uniformly for even cooking.
- Use a wok or a large skillet with high sides.
- Cook ingredients in batches if necessary to avoid overcrowding the pan.
- Use high heat and keep stirring constantly.
- Add ingredients in stages based on their cooking times, starting with those that take longer to cook.
What gives stir-fry flavor?
The flavor in stir-fry comes from a combination of fresh ingredients, sauces, and seasonings. Fresh garlic, ginger, and green onions add aromatic flavors. Soy sauce, oyster sauce, and other seasonings like hoisin or chili paste add depth and umami. Properly searing the ingredients on high heat also contributes to the distinctive stir-fry flavor.
Why is stir-fry important?
Stir-fry is important because it is a quick, versatile, and healthy cooking method. It allows for the retention of nutrients in vegetables due to the quick cooking time, and it can accommodate a variety of ingredients, making it easy to adapt to personal tastes and dietary needs. Stir-frying also emphasizes the importance of fresh, high-quality ingredients and can be done with minimal oil.
When to add garlic to stir-fry?
Add garlic to the stir-fry at the beginning, just after heating the oil and before adding other ingredients. This allows the garlic to infuse the oil with its flavor. Be careful not to burn the garlic; it should be cooked until fragrant, which takes about 30 seconds to 1 minute.
What is the principle of stir-frying?
The principle of stir-frying is to cook food quickly at high heat while stirring continuously. This method ensures even cooking and retains the texture, color, and nutrients of the ingredients. It emphasizes the balance of flavors and the use of fresh, seasonal ingredients.
What type of oil is best for stir-frying?
The best oils for stir-frying are those with high smoke points, such as vegetable oil, peanut oil, canola oil, or grapeseed oil. These oils can withstand the high heat required for stir-frying without breaking down or smoking excessively.
What material is best for stir-fry?
The best material for stir-frying is a carbon steel wok. Carbon steel woks heat up quickly and evenly, are durable, and develop a natural non-stick surface over time. A cast iron wok can also be a good choice, offering excellent heat retention, although it may be heavier to handle.
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