Saturday, November 14, 2009

Ginger Pork


I really like the flavor of ginger and really don't use it enough in my cooking. I always have it on hand and keep it in the freezer, but because it's in the freezer, it's one of those out of sight, out of mind things and I never really use it. To remedy this, I decided to make ginger pork and make ginger the star of the show!

This is a quick and tasty dish to make and since the hubz has taken a liking to keeping the freezer stocked with pork tenderloin (I think he's tired of chicken), I'll probably be making this a lot more in the future.

Ingredients:
- Pork tenderloin
- Onions

- Ginger
- Soy sauce
- Brown sugar
- Corn starch

- Edamame (optional)

Directions:

- Slice the pork into thin strips.
- Marinate the pork in some soy sauce, brown sugar, corn starch and lots of grated ginger (I used a microplane zester) while you're prepping the rest of the ingredients.

- Slice the onions into thin strips.
- Slice some ginger into super thin strips (you can skip this step if you want. I just thought that the grated ginger was a bit mild, so I added more strips of it for more ginger flavor).

- Heat a wok or pan with a bit of oil in it.

- Add the onions and saute until they are mostly softened.

- Add the sliced ginger and the pork along with the marinade and keep everything in the pan moving until the pork is cooked through, adding more soy sauce and brown sugar to taste as needed and water/stock if it gets too dry or you want more sauce.

- Add the edamame if you want it to just heat it through.

- Serve everything over rice.

22 comments:

abby said...

I just posted about needing ginger recipes for the large amount I have. this sounds great. thank you!

Claudia said...

Sounds wounderfully easy and filled with flavor. Liking it already. Also adore giner and also don't use it as much as I would like!

Anncoo said...

Nice recipe with brown sugar. In our Chinese cooking, we seldom use brown sugar, would like to make this one day.

Laura in Paris said...

Love ginger, and I have some pork leftover from last night ...

Belle@Ooh, Look said...

I love the sound/look of this dish. I didn't use ginger much, either, but after buying a jar of minced ginger, I find it easier to throw it into all sorts of dishes.

petite nyonya said...

Ginger is one of my favorite herbs! Each time I cook something with ginger in it, I would surely put more of it. This ginger pork sounds just aromatic and flavorful!

Cinnamon-Girl Reeni♥ said...

I have a whole bunch in my freezer too. This is a good way to use it up! Delicious!

Sophie said...

A lovely meal this is!!

Just so yummie,...I love edamame!

MaryBeth said...

Thanks for the new ginger recipe...I never know what to do with it.

Joanne said...

I love ginger also and definitely don't cook with it enough. I could eat teh pickled ginger from sushi restaurants by the handful!

This looks fabulous. So savory and delicious.

Carolyn Jung said...

You said the magic word -- "ginger''! I love anything and everything with ginger. And pork is a fine, fine partner for it.

Chow and Chatter said...

yum oh love the use of edamame as well thank for the sweet comment on my blog

Rosa's Yummy Yums said...

Ginger and pork, what an awesome combo! A delicious looking dish!

Cheers,

Rosa

Juliana said...

Yummie! Love this dish...love with lots of ginger...just need a bowl of white rice to go with it ;-)

Sonia said...

love this with ginger, yummy.

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pigpigscorner said...

This is great with rice. Love ginger too!

averagebetty said...

This looks delicious! I love the addition of the edamame ;)

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Jo said...

In Chinese cooking, we use quite a bit of ginger and it is suppose to be very good for you. Chinese would say it helps to give your body some balance in terms of ying and yang. And helps to take away "wind" from your internal organs. This is a simple but yet delicious dish, chicken would also be good with this.

Catherine said...

This dish looks fantastic! And those potato fries from the earlier post, look good too!

noobcook said...

ginger and pork is such a perfect marriage of ingredients, I like mine with spring onions & some chilli too :D