Ingredients

The following ingredients have 4 Servings
  • 8 oz (225 g) pork loin ((or chop), sliced into thin strips)
  • 1/4 teaspoon sugar
  • 2 teaspoons dark soy sauce ((*Footnote 1))
  • 2 teaspoons Shaoxing wine ((or dry sherry))
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 teaspoon dark soy sauce ((*Footnote 1))
  • 1/2 teaspoon chicken bouillon powder
  • 1/2 teaspoon sugar
  • 1 tablespoon peanut oil
  • 1 ” (2.5 cm) ginger (, minced)
  • 4 Thai chilis (, chopped (or 1 small jalapeno, diced) (*Footnote 2))
  • 8 oz (225 g) garlic chive (, chopped into 2” (5 cm) pieces)

Instruction

  • Add the pork with the sugar, dark soy, and wine in a small bowl. Mix until the liquid is absorbed. Add the cornstarch and mix again. Marinate for 15 minutes while preparing the rest of the ingredients.
  • Combine the sauce ingredients in a small bowl and set aside.
  • Heat a large skillet with peanut oil over medium high heat until hot. Spread out the marinated pork to the pan with as little overlapping as possible. Cook undisturbed for 30 seconds, or until the bottom is cooked. Flip the pork. Immediately add the ginger, Thai chilis, and garlic sprouts. Continue stir and cook for 1 minute.
  • Pour the sauce into the pan. Stir and cook until the sauce is reduced and coated to all the ingredients. Immediately transfer everything to a serving plate to prevent overcooking.
  • Serve hot over rice as a part of a multi-course meal or as a light main dish