Stir Fry Pork with Sesame Oil and Chinese Wine recipe

Stir-frying is a staple in most Chinese household as it is hassle-free and quick. Once you get the hang of it, it is easy to change it up, experiment with different ingredients, and use up what you have in the fridge.

I do a lot of stir-frying at home too. It is great for a weekday dinner when everybody is rushed for time, frazzled from the day's activities and just want to sit down for a hearty meal.

The key to any stir-fry is that it has to be done very quickly, so have everything on hand and ready to be thrown in.

Today's stir fry is sliced pork with sesame oil and Chinese wine. A favourite in my household as the pork is deliciously juicy and tender, with a hint of Chinese wine to give it a warm earthy flavour.

Stir Fry Pork with Sesame Oil and Chinese Wine

Ingredients:

300g pork shoulder butt

Marinate in:

• 2 tbsp. light soy sauce
• 1 tbsp. oyster sauce
• 1 tbsp. sesame oil
• pepper

2-inch ginger
3 cloves garlic
1 shallot
dash of black pepper

1 tbsp. Chinese wine
1 tbsp. sesame oil
2 tbsp. water

Method:

1. Slice pork thinly, mince garlic and shallot, and slice ginger
2. Marinate pork for at least 30 minutes
3. Heat 1 tbsp. sesame oil and fry ginger till fragrant
4. Toss in the pork and do a few quick stirs
5. Add garlic, shallot, black pepper and stir
6. Add Chinese wine and water
7. Cook until pork is no longer pink (about 5 minutes)
8. Serve warm over rice