Ginger Pork

Course Main Course

1 lb Pork, cut into 1/3"-1/2" strips, or 1" cubes ( see #1 below )
1/2 cup flour
1.5 tbsp Peanut oil, sesame oil, or any other high-smoke point oil that's got a flavour that pairs with ginger. Vegetable oil also works.

2 tbsp Peanut oil, sesame oil, or any other high-smoke point oil that's got a flavour that pairs with ginger. Vegetable oil also works.
1 medium carrot, Julienned
3 tbsp Thinly-sliced green onion
1/2 cup Chicken broth or stock
1/2 cup Water
1 tbsp Hoisin sauce ( see #2 below )
2 tbsp Soy sauce
3 cloves minced garlic, about 1.5 - 2 tbsp ( see #3 below )
1 tbsp minced ginger ( see #4 below )

Place the pork and flour in a resealable plastic bag, seal it up, and shake until the pork is fully coated.
Heat oil in a large skillet or wok.
Brown the pork, stir every 20-30 seconds to prevent sticking, about 5 minutes. Make sure all the sides are browned.
Remove the pork with a slotted spook, and let it rest on paper towels.
Discard the oil.

Heal the oil in a large skillet or wok.
Add the carrots and stir frequently.
After 1 minute, add the onions and keep stirring.
Once the carrots have caramelized a little, add the remaining ingredients, and bring to a boil, stirring frequently.
Add the pork and bring to a boil.
Reduce heat, cover, let simmer until the pork is tender, about 15 minutes.
Check every 3-4 minutes to make sure the sauce is not thickening too much. If it is, add 2 tbsp of water.

Pork loin is great for this, or any other boneless cut that's been trimmed of all connective tissue.
You can replace the hoisin sauce with 2 tsp sugar + 1/2 tsp soy sauce + 1 tbsp sherry or rice wine or rice wine vinegar
1/2 tsp garlic powder or 1.5 tsp of jarred minced garlic.
Normally 1 clove = 1/8 tsp powder or 1/2 tsp jarred minced.
1 tbsp freshly minced/grated ginger = 1/4 tsp ground