Stir-Fry Pork with Green Onions

I was browsing thru my cookbooks on my bookshelf and felt rather guilty when I saw this Chinese cookbook that I bought almost 2 decades ago!  Yup, it's that long! Way before I was even married! Other than trying out maybe two or three recipes the most, this book has been sitting on my bookshelf, tucked away in between other books! I did not however, completely forgotten about this book, I know it's there, but well, just that I did not use it, that's all. :o(

To make myself feeling "unguilty" (my new word!!) about this book, I decided to cook this dish which was the first dish I've tried from this book a decade or so ago. At that time, I cooked it for just, me and my hubby, and  remembered it being a tasty dish. 

So now, I cooked it for my family, and just like I remembered it before, more than a decade ago, this is delicious. My kids love it. Really easy, quick with just a few simple ingredients. The important part is to tenderize the meat with a meat mallet so that it is soft and tender when fried. And the next important part is to season the meat well. To test, fry a small piece and taste. The meat should be tender, a little salty and sweet. I used double the amount of green onions as we all love green onions in my house! I added in a few slices of ginger, one of my favourite ingredient in Chinese stir-fries, I would eat up all the ginger and the green onions left on the plate!

The slices of marinated pork are pan-fry till brown and later stir-fry with a quick stir together with the ginger and green onions with a seasoning of soy sauce and sugar. Delicious with white steamed rice. I can see that this will be a repetitive dish in my kitchen! 

I'm sharing this with :
Cookbook Sunday hosted by Couscous & Consciousness
Recipe Box 1 hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage
Weekend Potluck hosted by Life As A Lofthouse


Stir-Fry Pork with Green Onions
(adapted from "Chinese Cuisine" by Huang Su-Huei)
2/3 lb pork tenderloin

For Marinade :
1 tbsp soy sauce
1/2 tsp cooking wine or sherry
1/2 tsp water
1/2 tsp chopped garlic
1/2 tsp sugar
1 tbsp cornstarch

For Stir-frying :
1 cup green onion, cut into 2-inch pieces, separating the whites and greens
2 tbsp soy sauce
1/2 tsp sugar
8-10 slices ginger (my addition)

1. Cut the tenderloin into 2/3-inch thick slices. Tenderize the slices with a meat mallet, mix with marinade ingredients.
2. Heat wok or non-stick saucepan, then add 3 tablespoons oil, fry the meat slices until both sides are golden brown, remove and set aside.
3. In a clean wok or saucepan, add about 1 tablespoon oil. Stir fry the ginger slices until fragrant. Add in the white part of the green onions, stir until fragrant, about a minute, add in the rest of the green onions, soy sauce and sugar to taste. Stir and add in the pork slices. Give a quick stir and dish out to a serving plate. Serve hot. Enjoy!