Stir Fry Sliced Pork with Young Ginger and Spring Onion

• 7 ounces, weight Pork Tenderloin, Thinly Sliced
• 2 Tablespoons Vegetable Oil
• 1-78 ounces, weight Young Ginger, Thinly Sliced
• 2 Tablespoons Chopped Garlic
• 3 stalks Spring Onion Or Scallions, Sliced, Separated Into White Parts And Green Parts
• 2 Tablespoons Water
• 1 Tablespoon Chinese Cooking Wine
• 1/2 teaspoons Sesame Oil
• 1 whole Cube Chicken Bouillon, Mashed
• 1/2 Tablespoons Oyster Sauce
• 2 Tablespoons Water
• 1 teaspoon Corn Flour Or Cornstarch
• 1 pinch White Ground Pepper

1. Mix marinade ingredients together and marinate pork for 15 minutes.
2. Heat oil, fry ginger till fragrant.
3. Then add garlic and stir fry till fragrant.
4. Add pork slices, stir fry till half-cooked and add spring onions (the white bottom thick portion) and water and stir fry till pork is cooked.
5. Add the rest of the spring onions (green parts) and mix well.
6. Lastly, add Chinese white wine and when you smell the aroma of the wine, turn off the heat and the dish is ready to be served.

tenderloin, vegetable oil, ginger, garlic, stalks spring onion, water, chinese cooking wine, sesame oil, chicken, oyster sauce, water, flour, white ground pepper

Taken from tastykitchen.com/recipes/main-courses/stir-fry-sliced-pork-with-young-ginger-and-spring-onion/ (may not work)