Ingredients with Measurements:
- 1 lb pork tenderloin, sliced into thin pieces
- 2 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 teaspoon red pepper flakes (optional)
- 1 green onion, thinly sliced (for garnish)
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, water, and red pepper flakes (if using). Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the sliced pork and stir-fry for 2-3 minutes until browned.
4. Add the minced ginger and garlic and stir-fry for another minute.
5. Pour the sauce mixture over the pork and stir to coat.
6. Reduce the heat to medium and let the sauce simmer for 2-3 minutes until it thickens and the pork is cooked through.
7. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat for stir-frying, medium heat for simmering the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 14g
- Protein: 25g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or beef sirloin.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with brown sugar or maple syrup.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Red pepper flakes can be omitted or substituted with black pepper.
Variations:
- Add sliced vegetables such as bell peppers, mushrooms, or snow peas to the stir-fry.
- Use different types of meat or protein such as shrimp, tofu, or tempeh.
- Add more spices such as star anise, cinnamon, or Szechuan peppercorns for a more complex flavor.
Tips and tricks:
- Slice the pork thinly and against the grain for a tender texture.
- Use a non-stick wok or skillet to prevent sticking.
- Don't overcrowd the wok or skillet when stir-frying to ensure even cooking.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Chinese Ginger Pork on a bed of steamed rice or noodles.
- Garnish with sliced green onions, sesame seeds, or chopped peanuts.
Garnishes:
- Sliced green onions, sesame seeds, chopped peanuts
Pairings:
- Steamed rice, noodles, or stir-fried vegetables
Suggested side dishes:
- Steamed bok choy, Chinese broccoli, or green beans
Troubleshooting advice:
- If the sauce is too thick, add more water or chicken broth to thin it out.
- If the pork is tough, slice it thinner or marinate it in the sauce for 30 minutes before stir-frying.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Ginger is a common ingredient in Chinese cuisine and is believed to have medicinal properties.
Flavor profiles:
- The Chinese Ginger Pork has a savory, sweet, and slightly spicy flavor with a hint of ginger.
Serving suggestions:
- Serve the Chinese Ginger Pork as a main dish for dinner or lunch.
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Region: Chinese