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pork with ginger & onions
I'm sure this is not an original, and I make no pretense that it is "authentic" in any way, but this recipe goes to show what you can do with only a few ingredients, a little imagination, and a wok ... and Mrs. Chef Stef says it tastes just like a similar dish she has enjoyed at The Village Wok, in Minneapolis.
Makes 4 servings
1/2 Cup Chicken broth
3 Tbs Oyster sauce
3 Tbs Ginger root, grated
1 Garlic clove, minced
3 Tbs Peanut oil
1 lb Pork tenderloin, sliced thin
1/2 Cup Sliced green onion
1/2 Cup Sliced yellow onion
1 Tbs Corn starch
1 Tbs Water
Combine the first four (sauce) ingredients together in a small bowl or measuring Cup. Set
aside.
Heat oil in a wok or heavy skillet on high until the oil is near smoking. Add the sliced pork and
sauté until cooked and beginning to brown. Next, add the green and yellow onions to the wok.
Combine and cook with the pork until heated.
Pour 3/4ths of the broth mixture into the wok, and mix well with pork and onions. Combine the corn starch
and water; drizzle in enough slurry to begin thickening the sauce. If sauce becomes too thick or gummy, add
some more broth to thin.
Set immediately with steamed white rice.
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