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Ginger Pork

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My friend Susan made this fabulous Ginger Pork for me one night and I couldn’t wait to get her recipe and make it again.  Susan’s mother taught her how to make it and she was Japanese so you know it’s gonna be good!

Stir Fried Ginger PorkThinly sliced pork tenderloin is stir fried with sliced onions (both white and green onion) and lots of fresh ginger.  I changed Susan’s recipe up just a bit by adding some garlic and seasoning the pork with salt and pepper and a sprinkle of ground ginger prior to stir frying it.  The awesome sauce is so simple, made with only three ingredients, Mirin, Sake and soy sauce. I know in my pictures it doesn’t look like there’s much sauce.  It’s there, I promise, but I didn’t have much sauce because I used two huge pork tenderloins (it came in one package) instead of one. It was flavored nicely, but next time I would use only one tenderloin to get more sauce to pork ratio or simply double the sauce.  The sauce is a thin sauce since there’s no thickener in it.  If you prefer a thicker sauce, I would just double the sauce ingredients and add a little slurry mixture of corn starch and water at the end to thicken it up.

Stir Fried Ginger PorkBe sure to cook up a big batch of white rice to serve this Ginger Pork on top of and you have yourself a quick and tasty Japanese dish in no time.

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Ginger Pork

Stir Fried Ginger Pork
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Ingredients

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  • Vegetable or peanut oil for stir frying
  • 1 pkg. pork tenderloin, sliced thin
  • 1 white onion, sliced
  • 2 bunches green onions, sliced
  • 1 1/2 – 2 Tbls. minced ginger (use fresh ginger, not jarred)
  • 2 cloves garlic, minced
  • 1/3 C. mirin
  • 1 1/2 tsp. sake
  • 1/4 C. soy sauce (I used low sodium)

Instructions

  1. Thinly slice pork tenderloin. Season with salt & pepper (and a few shakes of dried ginger if desired).
  2. Heat some oil in a wok (about 1-2 Tbls.). Add onions, ginger and garlic and quickly stir fry until onions begin to soften, be careful not to burn the garlic. Remove from wok and set aside.
  3. Add a bit more oil to the wok and add pork, stir fry until lightly browned, but not overcooked, just a few minutes. Cook in batches if you have a lot so you don’t overcrowd the pork and end up steaming it. I like to try to get a little color on the pork. Before pork is completely cooked, add onions back into the wok.
  4. Add sauce and continue to stir fry a couple more minutes to combine flavors and finish cooking the pork.
  5. Serve on top of rice.