Stir-Fried Pork With Ginger And Preserved Soy Bean [Steamed Rice vs Noodles ]

Stir-fried pork with ginger and preserved soy bean

This is something that my mom used to cook pretty often when I was little. Mom's original version was without the green and cooked with cubed pork belly. She loved to use preserved soy bean in cooking, the best was baby shark in this style.

I love it with steamed rice but T prefers noodles, just like those boiled noodles tossed in special sauce (干捞面) selling at hawker.

200 g pork belly, sliced thinly
1 tbsp ginger strips
1/4 onion, cut into wedges
1 clove garlic, chopped
1 tsp sesame oil
1 tsp cooking oil
A: 1 tsp oyster sauce
1 tsp soy sauce
1 tsp preserved soy bean
1 tsp cooking wine
1 tsp corn starch

  1. Marinate pork with ingredients A for about 15 minutes.
  2. Heat pan or wok, add in oils and stir-fry ginger on low heat till fragrant. Stir in garlic and onion, cook till onion turned translucent.
  3. Stir in pork, stir-fry with medium-high heat till cooked. Add some water, bring to a boil then simmer till sauce is reduced. 
  4. Preserved soy bean itself is salty, taste and add salt to taste if required. Some cooking wine can also be added just before dishing out to add extra aroma.

Stir-fried pork with ginger and perserved soy bean

Comments :

2 comments to “Stir-Fried Pork With Ginger And Preserved Soy Bean [Steamed Rice vs Noodles ]”
Eleana said...

I need to make this soon - it looks terrific!

soda siphons said...

It looks delicious.. I want to try it soon.
but i really don't like ginger. is there any alternative that can be used

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