Sauteed Pork With Ginger Garlic Recipes

STIR-FRY PORK WITH GINGER

Stir-Fry Pork with Ginger image

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

Provided by Jenny Au

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
½ inch piece fresh ginger root, thinly sliced
¼ pound thinly sliced lean pork
1 teaspoon soy sauce
½ teaspoon dark soy sauce
½ teaspoon salt
⅓ teaspoon sugar
1 teaspoon sesame oil
1 green onion, chopped
1 tablespoon Chinese rice wine

Steps:

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.
Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 2.2 g, Cholesterol 40.9 mg, Fat 29.7 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 7.2 g, Sodium 837.6 mg, Sugar 1 g

PORK WITH GINGER, GARLIC AND CHILLI

Pork With Ginger, Garlic and Chilli image

Was in today's local paper and D asked me to save here for making this weekend - recipe by Vince Garreffa.

Provided by ImPat

Categories Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 kg pork (neck steaks 1cm thick cut into 3cmx3cm pieces)
2 tablespoons soy sauce
100 ml extra virgin olive oil
80 g white onions (sliced thin half-moon)
3 garlic cloves (finely chopped)
3 cm piece ginger (cleaned and grated)
2 tablespoons green chili peppers (finely chopped)
2 tablespoons fresh lemongrass (finely chopped tender white part only)
1 teaspoon ground cinnamon
500 ml chicken stock (or beef 2 cups)
basil (Vietnamese leaves torn or chopped for garnish)

Steps:

Marinade the pork in soy sauce and set aside.
Heat a non-stick frypan and add 50ml of extra virgin olive oil, onion, garlic, ginger, chilli, lemongrass and cinnamon, stirring and cooking until the onion is soft, then set aside.
Add 50ml extra virgin olive oil to the hot pan and add the marinated pork in batches and stir-fry on high heat until well sealed and coloured and then set aside each batch until all pork is done.
In the same unwashed frypan add the stock, followed by the onion mix, stir well and then add the cooked pork and then cover and simmer gently stirring occasionally, for 45 minutes.
DON'T allow to dry out - add a little water if you have to.
Just before serving, add Vietnamese basil leaves for a fresh tang.

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