Ginger is one of the most delicious and common seasonings used in Chinese cuisine. Not only is it known to add flavor and spice to our everyday food, it is also recognized for its medical benefits as well. For centuries ginger has been known to help with nausea, vomiting, and even aid in digestion. There are even theories that suggest ginger may help with arthritis as well.
Ginger can be purchased either fresh or ground at your local grocery store. Fresh ginger, usually found in the produce section, takes the shape of a root and should be firm and slightly fragrant. Most Chinese chefs use this form of ginger in stir fries and steamed dishes. Ground ginger, found in the spice section of your local grocer, is mainly used in stews and desserts. It adds a more pungent and warm flavor to a dish. In the recipe below I chose to use ground ginger for its warmth and strong essence. Try this delicious recipe and let me know what you think in the Chinese food forum.
2 lbs lean pork
1 tbsp sherry
1 tbsp soy sauce
1 tbsp sugar
½ tsp ground ginger
2 tbsp cornstarch
1 ½ tbsp peanut oil
4 tbsp soy sauce
2 tbsp sherry
2 tbsp sugar
½ tsp ground ginger
- Remove all of the fat from the pork and cut it into thin long strips about 2 ½ inches long. Place these strips in a large container with a tight fitting lid.
- Add the marinade to the pork in the following steps. Using your hands, first mix the sherry and soy sauce into the pork. Then add the sugar and ground ginger making sure to coat each piece thoroughly. Cover and let the pork sit at room temperature for about 10 minutes.
- In a small cup, mix the cornstarch with just a little warm water and stir until it dissolves, then set it aside.
- Heat a large non stick pot or wok on high and then add the oil. Once the oil is hot, add the pork strips and stir fry them for about 4 minutes, or just until they are cooked through. Liquid may form at the bottom of the pan or wok which is fine for this recipe. In other recipes however, where you want to brown the meat, simply scoop or drain out the liquid. Liquid will sometimes form because either the pan was not hot enough when the meat was added, or too much meat was placed in the pan at one time, in which case the meat should be cooked in batches.
- Once the pork is cooked through add the soy sauce, sherry, sugar, and ground ginger and stir fry everything for just 1 more minute. Then add the cornstarch mixture and stir until thick and all of the liquid has evaporated.
- This dish is wonderful served with fried rice. Makes 2 servings.