Pork stir-fry with ginger and scallions, a common dish we all grew up eating. When I was a kid, it was a must-have dish at dinnertime and we loved to eat it together with the sauce combined in steaming hot rice.
Some years ago, my mum creatively gave this dish a new twist by adding curry leaves and sliced chillies to it. Surprisingly, the herbs gave it a unique curried flavour and the smell that wafted from the kitchen during cooking was simply mouth watering. It has since become a popular dish in our family, one that even the little ones enjoy.
If cooking for children, simply omit the chillies. Pork may be substituted with chicken breast meat, wings or thighs.
PORK STIR-FRY WITH CURRY LEAVES
(A) 300gm of pork tenderloin, sliced and season with :
– ½ tbsp light soya sauce
– ½ tbsp dark sauce
– ½ tsp tumeric powder
– some pepper
– a little sugar
– ½ tbsp sesame oil
– ½ tsp cornflour
(B) 1” knob of ginger, cut into fine stripes
1 teaspoon minced garlic
1 teaspoon minced shallots
1 chilli, seeded and sliced (use chilli padi if you like it really spicy)
Several stalks of curry leaves
(C) Sauce Seasoning (adjust accordingly):
– light soya sauce
– dark soya sauce
– some hot water
(D) For thickening the sauce :
– ½ tsp cornflour dissolved in a tablespoon of water
1) Prepare (A) and set aside (this can be prepared just before cooking).
2) In a frying pan, heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil.
3) Add ginger and fry till golden brown. Add minced garlic, shallots, chillies and curry leaves and fry till fragrant.