just me

Ginger Pork Stir-Fry

In Pork, Vegetables on January 15, 2010 at 6:35 pm

Even more delicious than it looks.

I love asian food like crazy, but it never seems to turn out quite right when I make it at home. When I’m grocery shopping, I’m always so tempted by the array of sauces and dips, but that generally doesn’t come to any good. In my experience, pre-packed asian ingredients tend to be a little off, tastewise. Too salty, too sweet, or that weird chemical taste (which is also the reason I  never drink store-bought iced tea). Like they say, if you want something done right, ya gotta do it yourself. But learn how first.

So, I had half of a pork loin in the freezer, leftover from another meal, and I was searching various food blogs for ideas on how to prepare already-cooked pork. The obvious would have been to just heat it up and serve it as a pork loin again, but NO! I’m a bit more adventurous than that.

I happened upon My Asian Kitchen, and saw the picture of this stir fry that immediately set my mouth to watering. And guess what – it had pork! So yeah, I had to make it. Praise Buddha, was it wonderful! Even better than my local take-out place! Mr. Gorilla cleaned his plate within, like, five minutes. So much for lingering.

You can find the original recipe at the above link, but I tweaked it so much (due to pre-cooked pork and loads of veggies to use up) that I thought I’d better post my version here.

Ginger Pork Stir-Fry

Adapted from My Asian Kitchen


1 pound pork tenderloin, trimmed, sliced thin

2 tablespoons cornstarch

1 tablespoon cold water

1 tablespoon soy sauce


2 tablespoons soy sauce

1 tablespoon chicken bouillon powder

1 teaspoon ginger

2 tablespoons canola oil

2 tablespoons sesame oil

1/2 cup cold water

3 large cloves garlic, chopped

1/2 cup sliced onion

1 carrot, chopped

1 rib celery, chopped

1 handful frozen peas

1 (generous) handful fresh spinach


Combine the cornstarch, 1 tablespoon cold water, 1 tablespoon soy sauce, mix well. Add pork, toss to coat. Resist the temptation to squish your hands around in it. We don’t have time for that right now.

See? Prep is sometimes pretty!

Do all of your chopping now, while the pork is soaking, and for the love of god, before you heat the pan. When you stir fry, you want to have all of your ingredients ready to go, because if you pause to chop something or look for a measuring spoon, something’s gonna burn.

Now heat the skillet to medium-high heat, and add in the canola oil, sesame oil, garlic, and onion. Stir fry until garlic is light brown, then add water.

When the water boils, add the pork mixture and all the veggies except for the spinach, and mix well. Make sure every little bit is getting a taste of the sauce.

If it wasn't so hot, I'd like to stick my face directly in there. Yeah.

Add the chicken bouillon, ginger, and soy sauce, and mix well. Cook for another five minutes, or until pork is no longer pink. Toss in the spinach, and stir. Remove from heat. The spinach will cook enough just by contact with this steaming hot mass of OMG you’ve just cooked up.

You’re done! A couple of things – if you’re using fresh ginger, put it in with the garlic and onion. And if you’re using pre-cooked pork like I did, you get to skip the last five minutes – just make sure it’s heated through.

And there you go! Serve atop a fragrant pile of Jasmine rice for maximum drool.


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