It is a homey dish and kind of a mother’s signature dish for most families but my mum prepares it without addition of black pepper. The addition of this ingredient does give it an added aroma and taste.
The meat slices are aromatic, tasty and I love the spring onions. Add more if you like the fragrance and sweetness of spring onions. Best to use really tender meat because this is a pan fry dish without braised.
Recipe adapted from Chinese Cuisine Cookbook with modifications
300 gm pork tenderloin – cut ¼ inch thickness
1 stalk spring onion – cut into sections
3 cloves garlic – finely chopped
1 tbsp light soy sauce
1 tsp cooking wine
½ tsp sugar
1 tbsp cornstarch
½ tsp sugar
¼ tsp msg
¼ tsp ground black pepper
1 tsp sesame seed oil
- Tenderise the meat slices and season with marinade for at least 30 minutes.
- Pan fry marinated pork with 2-3 tablespoons of oil until golden brown and cooked through on both sides over medium heat.
- Add in seasoning and green onions. Stir fry to mix well and heated through. Sprinkle some water if you think it is a little dry but the seasoning is just coat the meat.
- Dish up to serve.