Sesame Oil Ginger Pork (麻油姜丝炒肉)

Ingredients

• 500 g Pork sirloin (sliced)
• 1 bowl Old ginger (shredded)
• 1 bowl Sesame oil (for frying)
• 2 tbsp Soy sauce (for marinade)
• 2 tbsp Oyster sauce (for marinade)
• Salt (to taste, for marinade)
• Pepper (to taste, for marinade)
• 1 tbsp Cornstarch (for marinade)
• 1 tbsp Sesame oil (for marinade)
• 0.5 tbsp Dark soy sauce (for seasoning)
• 1 tbsp Shaoxing wine (for seasoning)
• Hot water (a splash)

Steps

1. 1

   In a mixing bowl, combine the sliced pork sirloin with 2 tbsp soy sauce, 2 tbsp oyster sauce, salt, pepper, 1 tbsp cornstarch, and 1 tbsp sesame oil. Mix well and set aside to marinate.

2. 2

   Heat a wok or large skillet over medium-high heat. Add the bowl of sesame oil.

3. 3

   Add the shredded old ginger to the hot sesame oil. Fry until the ginger is fragrant and slightly golden.

4. 4

   Increase the heat to high. Add the marinated pork slices to the wok.

5. 5

   Quickly stir-fry the pork over high heat to achieve 'wok hei' (breath of the wok) until the pork is mostly cooked through.

6. 6

   Add 1/2 tbsp dark soy sauce and 1 tbsp Shaoxing wine to the wok.

7. 7

   Add a splash of hot water to create a light sauce and prevent the dish from becoming too dry.

8. 8

   Toss everything together quickly until the pork is fully cooked and coated in the sauce. Serve immediately with rice.

Notes

Old ginger is preferred for this dish as it provides a deeper, more pungent aroma compared to young ginger. The high-heat stir-fry is essential for the characteristic flavor.

Nutrition per serving

• main
• pork
• stir-fry
• Chinese
• high-protein
• dinner