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Chinese Pork & Ginger Stir-fry

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You won’t believe the intensity and the extra aroma you get from using homemade Chinese five spice in this delightful pork stir-fry. The secret is in the roasting of the whole spices before you grind them up and mix them together. Try it and taste the difference!

WATCH THIS RECIPE

CHINESE PORK & GINGER STIR-FRY

PREP TIME

15 minutes
COOK TIME

5 minutes
SERVES

4
Ingredients

500g (1 lb) pork fillet (tenderloin), sinew removed, thinly sliced

2 tbsp light soy sauce

2 tbsp oyster sauce

2 tbsp Chinese Shaoxing wine*

2 tsp dark soy sauce

1 tsp Homemade Chinese five spice (store-bought is fine also)

½ tsp sugar

2 tbsp vegetable oil

3 garlic cloves, roughly chopped

4 cm (1.6 inch) piece ginger, sliced into fine matchsticks

6 spring onions (scallions), sliced into batons (keep the paler thicker stem parts separate from the end green parts)

½ tbsp sesame oil

steamed rice to serve

Marinade:

1 tsp finely grated ginger

1 tbsp soy sauce

½ tsp ground pepper

2 tsp cornflour (cornstarch)

½ tsp bicarb soda (baking soda)

Steps
Step 1

Place the pork in a large bowl. Add the marinade ingredients and use your hands to mix thoroughly. Set aside to marinate while you prepare the rest of your ingredients for the stir-fry.

Step 2

Make the stir-fry sauce by mixing together the light soy sauce, oyster sauce, Chinese Shaoxing wine, dark soy sauce, Chinese five spice and sugar.

Step 3

Heat the oil in a wok or large frying pan over medium heat. Add the garlic, ginger and the bottom parts of the spring onion stems and stir-fry for 30 seconds. Add the pork and spread the pieces out in the pan. Turn the heat to high. Allow to cook for a few seconds then stir-fry until almost cooked. Add the stir-fry sauce and stir-fry for another 30 seconds or until the sauce thickens slightly and the pork is cooked through. Turn the heat off and toss through the green parts of the spring onion and the sesame oil.

Step 4

Serve with rice.

Note Icon

Notes:

– Shaoxing is a Chinese wine made from fermented rice and is available in the Asian aisle of some supermarkets or from an Asian grocer.

If you’re looking for the best cuts of pork for your stir fry, try to stick to pork fillet or tenderloin, as these are going to be the cuts that stay the most tender during the stir-frying process.

Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Check out our other Chinese recipes featuring pork for some extra inspo. Some of our favourites include: Five-spice Sticky Pork Stir Fry or Chinese Pan Fried Pork Buns or even a Sticky Char Siu Pork Fried Rice Bowl.

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Jen
October 12, 2022

Absolutely delicious!!

I’ve made this a few times now. I add Chinese greens to make it go further. This is a firm family favourite. Thank you Marion !

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