Have you tried chicken/fish/pork fried with ginger & spring onion? It is a common dish in all chinese restaurants. Trust me, no matter how 'high class' or simple coffee shops that you've visited, this 'ginger & spring onion' combo is definitely in their menu : )
However, it is rather not 'value-for-money' when you buy spring onion in the UK. Hence, as an alternative, we decided to replace spring onion with... leeks!!! You see, 1 packet of leeks can cook up 3 meals whereas the spring onion is just merely a garnish for a dish - not so worth it : P
Anyways, we have tried to cook this once and it is quite tasty. So I thought of blogging this up and here goes:
Marinate diced pork with pepper and soya sauce. Then slice up ginger and leeks. Heat oil in a pan and stir fry the ginger until fragrant. Thereafter, add in the leeks and fry for a while. Put in the pork, season it and add some water for some sauce (compliments well with rice. YUM!). You can add some wine for a nice 'sweet' taste. Well, I like to put wine in almost all dishes that I cooked.
The outcome? Slurp slurp SLURP!!! It is 'TOO GOOD, mind blasting' as Rusell Peters would say. When you boil the leeks, it will soften and caramelise. This thickens the sauce. With some sauce onto the rice, mmm... speechless! The leeks give a slight different texture than spring onion although they're from the same family (i think). Leeks are more robust and can be cooked longer, i.e. stewing. No need to worry about overcooking : )
TheLoyalFan says: 'So good with rice!!! It was so difficult to stop eating more.'
As the weather becomes colder and bitter this week, food like this just makes you all warm and fuzzy... Ahhh!
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