Pork & ginger stir fry is a classic dish often served at family events and gatherings due to the simplicity and ability to feed lots of people with a few ingredients. This dish is found placed on the table to “ua ntxuag” which means it is served as an appetizer during cultural events at the formal table. For this dish I used pork belly but at these gatherings you’ll often find other parts (intestines, stomach, lung, other types of innards). I have never made this dish with another type of protein but I don’t see why you can’t.
My mom planted a pot of ginger for me which produced what I used in this recipe. It is incredibly easy to plant but it does require a long growing season (about 8-9 months). I live in the midwest so that means I start growing the ginger in the winter. Eating ginger has many health benefits and helps with the digestive system. I absolutely love to add extra ginger in as many dishes as possible or even cut thin slices and put into hot water for a nice relaxing cup of tea.
Here’s how I make this classic dish:
Ingredients:
Pork
Ginger
Lemongrass
Green Onions
Salt to Taste
- Add protein of choice into the hot skillet.
- Once protein is about 90% cooked, add ginger and lemongrass.
- Once the aromatics of the ginger and lemongrass have been released, add a dash of salt to taste.
- Add the green onions right before turning off the heat.
- Serve over hot rice.
I hope you & your family enjoys this dish as much as mine does.
