Chinese style cooking is rather versatile. With a few basic ingredients, you can cook up a delicious and tasty dish. This dish is one of the many that is easy to prepare yet it's awesome.
The meat is pan fried to brown, then braised till tender and gravy reduced to a thick consistency. The gingko nuts are chewy, tasty and not bitter. The sauce stays sweet and savoury. It is aromatic and so good with rice.
Ingredients
[serves 3]
3 pieces of pork cutlet [1 cm thickness] – tenderize with a meat pounder
100 gm gingko nuts – shelled and membrane removed [here]
5-6 slices of ginger
1 stalk spring onions – cut 1 inch length
1 red chilli – seeded cut diamond shape
Dash of sesame seed oil
300 ml water
Seasoning
1 ½ tbsp each of tomato sauce, light soy sauce and wine
1 tsp sugar
- Marinate pork slices with some light soy sauce.
- Heat a non stick wok with some oil, pan fry pork slices to brown on both sides.
- Push aside, add in ginger, spring onions [white part only] and gingko nuts to fry for a few seconds.
- Add in seasoning, then water, bring to boil and simmer for about 20-25 minutes over medium heat until meat and gingko nuts are tender and gravy is of thick consistency.
- Lastly add in spring onions, red chilli and sesame seed oil. Stir to mix well.
- Dish up to serve.
2 comments:
Kimmy, I can tell that this is a yummy dish. Usually I see gingko used in soups, so it is nice that it can be used in this braised pork dish. Yummy!
Hi Phong Hong, this is the first time I cook gingko nuts this way and I like it.
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