Nuffnang Ads


Wednesday, August 9, 2017


I think this dish is called ‘Jing Jiang Rou Si’ in Chinese.   This is another simple stir fry pork tenderloin dish which goes well with steaming hot rice, lots of spring onions and ginger.  I believe it would be good to have this with some slices of cucumber.
It is true, this fried meat shreds tastes very good when you eat it with lots of shredded ginger and spring onions.  I have line the plate with some shredded zucchini, too.  Overall, an awesome dish.
The meat is tender and tastes sweet and savoury and fragrant.  You may also wonder what sauce gives this dish its' lovely colour.  It's the tian mian jiang.

Recipe adapted from Chinese Cuisine Cookbook with modifications

[serves 4-5]
300 gm pork tenderloin – shredded
Some shredded ginger and spring onions
1 tbsp light soy sauce
¼ tsp salt
1 tsp cooking wine
1 tbsp cornstarch
1 ½ tbsp sweet soy bean paste [tian mian jiang]
1 tbsp light soy sauce
Dash of msg
2 tsp sugar [I used honey]
½ tbsp cooking wine

  1. Marinate shredded pork with marinade, set aside.
  2. Combine seasoning ingredients.
  3. Heat 2-3 tbsp oil in non stick wok, sauté shredded pork until turns white,  firm and almost cooked.
  4. Add in the seasoning sauce.  Continue to fry until meat is completely cooked,  sprinkle some water if it is too dry.
  5. Line serving platter with some shredded zucchini, ginger and spring onions. Dish up to serve.  Garnish with  extra shredded ginger and spring onions.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #20 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively

No comments:

Nuffnang Ads

Blog Archive