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–+ servings

Pork Stir-Fry with Sesame Oil

This is a great recipe when you need something quick and delicious. Have all ingredients prepped before you start cooking. Use the highest possible heat on your stove. Don't overcook the pork.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese, Singapore
Servings 4
Calories 195 kcal

Ingredients
  

  • 300 g pork shoulder butt

Marinade

  • 1 tbsp light soya sauce
  • ½ tsp dark soya sauce
  • 1 tbsp oyster sauce
  • ½ tbsp Shaoxing wine
  • ¼ tsp salt
  • 2 tbsp water
  • 1 tsp white sesame oil
  • ½ tbsp cornflour

Stir-fry

  • 1 tbsp white sesame oil
  • ⅓ cup julienned ginger
  • 3 cloves garlic roughly minced
  • 1 tbsp Shaoxing wine
  • 4 tbsp water
  • ¼ tsp white sesame oil

Instructions
 

  • Wash pork and drain thoroughly. Cut bite-size across the grain about 2 mm thick.
    300 g pork shoulder butt
  • Mix pork with light and dark soya sauce, oyster sauce, wine, salt and 2 tbsp water till absorbed. Drizzle with 1 tsp white sesame oil and mix through. Leave to marinate 15-30 minutes. Sprinkle with cornflour and mix through.
    1 tbsp light soya sauce, ½ tsp dark soya sauce, 1 tbsp oyster sauce, ½ tbsp Shaoxing wine, ¼ tsp salt, 2 tbsp water, 1 tsp white sesame oil, ½ tbsp cornflour
  • Heat 1 tbsp white sesame oil till very hot. Add ginger and stir-fry over high heat till lightly golden. Add garlic and stir-fry, also till lightly golden. Add pork. Stir-fry till pork is almost cooked. Drizzle with 1 tbsp wine. Stir through. Drizzle with 2tbsp water. Stir to deglaze wok. Drizzle with another 2 tbsp water. Bring to a gentle simmer. Pork should now be just cooked. There should be just enough sauce for the pork to sit in and stay nicely moist. Add a bit more water or simmer gently to reduce as necessary. Do not overcook or pork would be tough.
    1 tbsp white sesame oil, ⅓ cup julienned ginger, 3 cloves garlic roughly minced, 1 tbsp Shaoxing wine, 4 tbsp water
  • Taste and if necessary quickly adjust seasoning. Turn off heat. Drizzle with sesame oil. Plate and serve hot or at room temperature with steamed rice or plain porridge. Also good as topping for soup noodles.
    ¼ tsp white sesame oil