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.

- Pork tenderloin
- Onions

- Ginger
- Soy sauce
- Brown sugar
- Corn starch

- Edamame (optional)


- 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.