- 370g pork tenderloin, thinly sliced follow the grain
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 tbsp peanut oil
- 40g spring onions, cut to 1-inch sections
- 50g ginger, sliced thinly
- 3 cloves garlic, coarsely chopped
- 2 tsp light soy sauce
- 1 tbsp oyster sauce / Shiitake mushroom sauce
- 1 tbsp rice wine
- 1/2 tsp ground pepper
- 2 tsp fine tapioca starch / cornstarch (mix with 3 tbsp of water)
- 1 tsp sesame oil
- Slice the pork thinly by following the grain into thin slices. Marinate with ingredients A for at least fifteen 15 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.