Stir-Fry Pork with Ginger

Stir-Fry Pork with Ginger

105

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

30 m servings 322 cals
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Original recipe yields 2 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

105
  1. 150 Ratings

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Most helpful positive review

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

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 th...

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

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 ...

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 th...

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 i...

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...

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...

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 f...

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.

Pretty good, and easy to make. I added snow peas and bean sprouts. I also added a bit of corn starch to thicken the sauce. Next time, I might grate the ginger, or make more of an effort to slice...