14 September 2014

Pork with Ginger and Spring Onion in Bulgogi Sauce

Pork with Ginger and Spring Onion a simple yet delicious dish which I cooked two months ago. This round I stir-fry the sliced pork with Korean BBQ bulgogi sauce, with that one tablespoon of tapioca flour add to the sliced pork, it makes lot of difference to the end result as the meat is tender and succulent. You can use beef as well. 

300g pork, thinly sliced
5 slices of ginger, cut into thin strips
1 tbsp tapioca flour
1 stalk of spring onion, cut lengthwise
150ml water
3 tbsp Korean BBQ bulgogi sauce
a pinch of pepper
2 cloves garlic, finely chop
3 tbsp cooking oil

1. In a bowl, place the sliced pork, add the tapioca flour into the bowl, coat the sliced pork with tapioca flour. Heat up a frying pan with cooking oil. Add ginger, stir fry for 1 min before add in garlic, fried until fragrance. 

2. Add the sliced pork and bulgogi sauce, stir fry for 1 mins before add in water. When the meat curled up or turned its colour (a sign that it is cooked) add spring onion and a pinch of pepper. Let the pork simmer in the gravy for another min before remove from heat. Serve hot with steamed rice.

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