Spicy Ginger & Garlic Pork Stir Fry



400 g pork cut into thin strips,
1 tbsp fermented soy bean paste,
1.5 tbsp light brown sugar,
2 red chillies, seeds removed, sliced, (I used birdseye),
3 tsp chopped garlic,
3 inches fresh ginger, finely sliced,
3 spring onions, cut into halves & lengthways into thin strips,
1 tbsp cornflour,
1/2 tbsp dark soy sauce,
Pinch white pepper,
250 ml water,
1 tbsp vegetable oil


1- First we need to tenderise the meat. Do this by combining the water, cornflour, white pepper and dark soy sauce in a bowl. Then add in the strips of pork. Submerge in the water and refrigerate for at least 1 hour.

2- Heat up a wok over a high heat. Drain off the marinated pork and add the oil to the wok. Once nice and hot add in the pork strips. Stir fry until opaque.

3- Add in the soy bean paste. Allow it to melt down and coat the pork. Next add in the ginger and garlic. Keep moving everything around the wok so the ginger and garlic don't catch or burn. This will make the dish taste bitter.

4- Add a dash of water into the wok, around 50ml along with the brown sugar, then the spring onions. Toss everything together. Add in the chillies at the end. Fry for a further few seconds then remove from the heat. 

Serve up and enjoy, perfect with egg noodles or steamed rice.

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