Pork with Ginger and Spring Onions

This is a recipe inspired by Khoan Vong, adjusted slightly to produce an excellent Chinese dish. The ginger is quite prominent in this dish. Normally fried pork would be used but the addition of char siu (Chinese roasted pork) adds another dimension.


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1 tbspn oil 60 ml water (1)
20 gm ginger 1 tspn light soy sauce
80 gm onions (prepared weight) ¼ tspn salt
3 spring onions ½ tspn sugar
15 gm garlic ½ tspn oyster sauce
1 portion pre-cooked char siu ¼ tspn black pepper
1 tspn dark soy sauce 1 tspn cornstarch
2 tspn rice wine or dry sherry 2 tspn water (2)


Cooking - 3 to 4 mins

  1. Heat a wok over a high flame and add the oil.
  2. Add the ginger and stir fry for a few seconds.
  3. Add the onion, spring onions, garlic and char siu and stir fry for about 2 min.
  4. Add the dark soy sauce and rice wine and fry for a few seconds.
  5. Add the water (1), light soy sauce, salt, sugar, oyster sauce and black pepper and stir fry for about 1 min, adding a splash of water if needed.
  6. Add the cornstarch mixture and stir fry to suitably thicken the sauce.


  1. Serve with rice.

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The main ingredients
Enlarge image

The finished meal

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