Always on the lookout for a new variation of an old dish. Why? I do get tired of cooking and eating the same dish over and over again and as such, I like to experiment and try a different style of cooking or choice of condiments to see it they work.
This time around, I wanted to add in my frozen Torch Ginger Flower petals. The Torch Ginger flower has many health & nutritional benefits, which I just found out. The link I have chosen is for those who might not be able to buy the fresh bud either from the supermarket or wet markets, and has a link for those who are interested to purchase from.
What I know of the Torch Ginger Flower whilst growing up, was that it was always added to a local dish the Rojak which locals would call, Malay salad.
Moving back to Singapore after living abroad for many years has brought back memories of growing up in rural Singapore where life was carefree and fun as a child even if it was in a family dependent on Social Welfare and bursaries for school, second hand and hand-me-down clothing. No racism no caste. Just everyday people and families making do with what we had and helping out neighbours and/or friends in whatever way we could.
Let’s get back to the recipe, shall we?
Ginger Flower & Orange Pork Stir-fry
400g pork fillet
2″ fresh ginger
Ginger Flower petals or pieces, about 1 tablespoonful
1 Orange, zested & juice extracted
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (or white wine)
1 teaspoon sesame oil
1 teaspoon corn starch
dash or white pepper
- Slice pork to thin slices.
- Marinade the pork with the orange juice, soy sauce, cooking wine, sesame oil, corn starch & pepper for about 20-30 minutes.
- Scrape the skin off the ginger. Slice thinly into matchsticks, as thin as you can.
- Heat the wok or frying pan. Add some cooking oil, I use canola as it doesn’t burn so quickly and is great for stir-fry.
- Add the ginger, orange zest & ginger flower petals. Fry for a little while or when you can start to smell the ginger or orange or not.
- Add the pork & stir fry till the pork is cooked not pink.
- Served with a low GI (glycemic index) basmati rice & a side of stir-fried zucchinis.