Recipe by Jenny Au
"A simple Chinese dish. The wine and ginger gives the dish its fragrant smell. Best served with warm rice."
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1/2 inch piece
fresh ginger root, thinly sliced
thinly sliced lean pork
dark soy sauce
green onion, chopped
Chinese rice wine
This has a wonderful flavor!! It does need more vegatables because it's all meat. I added sugar snap peas, water chesnuts, and carrots.
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.
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fry Pork with Ginger
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 268
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