This recipe is for a quick Japanese style pork saute. Great with rice and steamed veggies on the side. You can also double the recipe and use whole Pork Chops or chicken breasts for grilling!
Awesome! I marinated a thinly sliced pork tenderloin for about 3 hours, then drained the meat reserving the marinade. Stir-fried the meat over high heat in a large skillet until nicely browned then added the reserved marinade plus some water to deglaze the pan (& glaze the meat!) Served on a bed of thinly sliced cabbage that had been sauteed with onion in wok oil until tender (with a little dark sesame oil for more flavor). A bit of soy sauce was added to the cabbage right before plating. - 30 Jan 2008 (Review from Allrecipes US | Canada)
Excellent dish, very easy and tasty. For this recipe, I sliced up 4 pork chops and doubled the marinade with great results. I added some extra ginger (big fan) and also saved some marinade to reduce and add as a sauce at the end. My Japanese mother-in-law has taught me a great trick for cooking meat like this. It's best to cook in small batches that don't overlap in the (non-stick) pan. After each batch, drain off excess oil and wipe clean with a paper towel. This keeps the meat and marinade from getting to burned. This works well for any meat that is cut into small pieces and saucy from a marinade. Hubby says it was just like mom's cooking!!! - 12 Aug 2007 (Review from Allrecipes US | Canada)
This is almost like the ginger pork in restaurants here in Japan, but the ginger flavor is not strong enough. Next time I'll either add more ginger, or marinade for longer. I only used 2 tbsp of oil but it still splattered everywhere. I think I will just spray the pan with some oil the next time and cook the pork in its marinade (the sauce tastes so good on rice). - 25 Jul 2005 (Review from Allrecipes US | Canada)