Stir-Fry Pork with Ginger Recipe - Allrecipes.com
Stir-Fry Pork with Ginger Recipe
  • READY IN 30 mins

Stir-Fry Pork with Ginger

Recipe by  

"A simple Chinese dish. The wine and ginger gives the dish its fragrant smell. Best served with warm rice."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
  2. Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2003

This has a wonderful flavor!! It does need more vegatables because it's all meat. I added sugar snap peas, water chesnuts, and carrots.

 
Most Helpful Critical Review
Sep 28, 2005

The concept is good, but I really had to alter the recipe a lot to make it more flavorful. I added some honey teriyake sauce, Thai garlic-pepper sauce, and cornstarch mixed with some water to thicken the sauce.

 
Nov 11, 2004

Easy recipe for a filling dinner. I cut up a 1 pound pork tenderloin, added a bag of frozen "stir fry vegetables mix" and served with some brown rice on the side. I used Splenda in place of the sugar, and lite soy sauce only.

 
Jan 10, 2004

This was very tasty, but I made a few adjustments. First, I doubled everything in the recipe except for the oils. I didn't add any additional salt. I also used 1/2 teaspoon of minced ginger instead of fresh ginger root. Snow peas went well with it.

 
Feb 20, 2006

I enjoyed this recipe, but I think it needed more ginger. I ommited the salt because soy sauce has enough salt as it is. I made this and put it with bok choy and snow peas as a stir fry and it came out pretty good. I cut it by at least half. Otherwise, not bad.

 
Apr 24, 2012

What this recipe needs is garlic!!!! Mince up 2 cloves of garlic and saute along with the ginger. Use about 2 teaspoons of oil, not tablespoons. And before beginning the cooking, mix wine, sugar, and soy sauce with meat, and then add 1/2 Tbsp cornstarch, mixing to coat meat. Skip the salt. After cooking the garlic/ginger for a few seconds, add the meat mixture and the onion. After meat is cooked, you can add a little chicken broth or water to make it more saucy. Then, drizzle with the sesame oil before serving. Slivered red peppers add a nice touch, or any veges you like.

 
Jan 05, 2005

The flavor of this recipe was good. I did add snow peas, carrots and crushed red pepper. I also changed the recipe for 12 servings as I had 1 1/2 lb of pork already. Following the instructions for 12 servings made it overall way too oily! When I make this in the future I'll cut down on the oil for the larger serving size.

 
Sep 21, 2005

My husband absolutely loves this! Oh yeah, and I like it alot too. :-) I only make one substitution: I use Chinese rice wine vinegar in place of the Chinese rive wine.

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 838 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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