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.

Ingredients

For 1	Continued...
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)

Preparation

Finely chop the ginger.
Slice the onion.
Slice the spring onions into about 1 inch lengths.
Finely chop the garlic.
In a small bowl, mix the cornstarch with the water (2).

Cooking - 3 to 4 mins

Heat a wok over a high flame and add the oil.
Add the ginger and stir fry for a few seconds.
Add the onion, spring onions, garlic and char siu and stir fry for about 2 min.
Add the dark soy sauce and rice wine and fry for a few seconds.
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.
Add the cornstarch mixture and stir fry to suitably thicken the sauce.

Serving

Serve with rice.

The main ingredients

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