Gingered Pork
The clean, sharp taste of ginger and its spicy scent add wonderful flavor to the pork in this simple stir-fried dish.
INGREDIENTS | SERVES 3 to 4
- 1 pound pork tenderloin
- 2½ tablespoons Japanese soy sauce (shoyu), divided
- 2 tablespoons cooking wine, divided
- 1 tablespoon minced ginger
- 2 green onions, finely chopped
- 2 teaspoons cornstarch ½ pound shiitake mushrooms
- 3 tablespoons vegetable or peanut oil, divided
- 1 clove garlic, crushed
- Black pepper to taste
Cut the pork into 1-inch cubes. Place the pork cubes in a bowl and add 1½ tablespoons soy sauce, 1 tablespoon cooking wine, minced ginger, green onions, and the cornstarch. Marinate the pork for 20 minutes.
Remove the stems from the shiitake mushrooms and cut into wedges.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the marinated pork. Let sit for a minute, then stir-fry until the pork is no longer pink and is nearly cooked. Remove from the pan and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the same wok or skillet. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry the mushrooms until they have browned and most of the liquid has evaporated.
Add the pork back into the pan. Stir-fry the pork and mushrooms for another minute, splashing with 1 tablespoon cooking wine and 1 tablespoon soy sauce. Season with black pepper if desired. Serve hot.
Japanese Soy Sauce
Like Chinese soy sauce, Japanese soy sauce is divided into two main varieties — light and dark. However, while Chinese soy sauce is made with soybeans, Japanese soy sauce is made with wheat. This gives Japanese soy sauce, also called shoyu, a more intense flavor. While Chinese soy sauce can be used instead of Japanese soy sauce in a pinch, the two aren't really interchangeable.
