Pork stir-fry with ginger and spring onion is one dish that is regularly included in my dinner rotation, not only because it is tasty but also one of my quick and easy dinner recipes.
The pork recipe is an extension of the more popular variation, beef stir-fry with ginger and spring onion. The preparation method is pretty similar, but since pork is the staple for most Chinese, it has become popular on its own in many Chinese households. Since my mother does not eat beef, she has cooked this pork dish frequently since I was young.
Here are the steps to stir-fry pork with ginger and spring onion.

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Recipe:
(Please download the recipe and read the full details at )

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 into 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

Method:
– 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.

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