26 January 2009
Ginger Pork with Garlic-Basil Rice
Anyway, the star of this meal is the ginger pork, anyway. This has been my go-to recipe for ginger pork for at least 8 years and I've never changed a thing. I can't remember where I originally got it from - it's written in the back of a cookbook that I left at my mom's house when I moved away last and I had to call her a while back to get her to read the recipe to me over the phone so that I could make it.
Ginger Pork, for two
~220g/8 oz pork loin chops, cut into thin strips
1 garlic clove, crushed
1 tsp oil
2 tbsp sodium-reduced soy sauce
1/4 tsp sugar
1/4 tsp dried ginger
1/2 cup water
1 1/2 tsp cornstarch
1. Heat the oil over medium high heat in a frying pan. Cook the pork and ginger for about 2 minutes, stirring frequently to brown all over.
2. Lower the heat to medium, add soy sauce, sugar and ginger. Mix well and continue cooking for another 2-3 minutes.
3. Meanwhile, mix together cornstarch and water until smooth. Add to pork and stir to combine with ginger-soy sauce mixture. Bring to a boil and cook for about 2 minutes or until pork is cooked through and the sauce has thickened.
I know some people don't like to use cornstarch because it can leave a taste behind, but I've never found it to be a problem with this recipe. If there is a problem it's probably the ground ginger, but I've been eating this exact recipe for 8 years and I hate to think of messing around with it, just to use fresh stuff instead.
I didn't feel like cutting vegetables today, but this sauce is really good on stir-fried vegetables as well. I used to make this with half the meat but all the sauce so that I could pour it over vegetables and rice. So tasty and easy, even sauce-making challenged me can make this.