Hello all ! It’s a bluey Monday once again. So I thought I will perk myself up by getting a blog post done! Earlier this month, I have the honour to work with IUIGA on some collaborations and was super elated to receive some of their pots and pans as a kind gesture !! Ok, I guess you guys would probably have noticed my deep penchant for kitchen appliances and stuffs and yes, I do have quite a fair bit of collection thus far. BUT never have I gotten a full stainless steel wok prior to this. Reason being my quite entrenched impression of stainless steel wok causing food sticking horribly to it due to the nature of steel ! So when I decide to venture on this deep stainless steel wok from IUIGA, I was still a bit skeptical.
But when the actual product comes, I thought it looks promising because there are these little groove lines on the bottom of the wok which render it non-stick. And so I was proven right. Because of the deep depth of the wok too, it makes oil splits and splatter very minimal. Hence, I have used it for deep frying too.
And because stainless steel conducts heat pretty fast and well, I actually did a little testing on how long it takes to boil half a wok of water. It was a good 4 minutes or so, which is pretty fast considering the amount of water for a half wok.
So utilizing my new wok, I cooked this Ginger and Scallion Pork Slices over the weekend, a simple and fuss free enough dish for a quick meal. And all in all, it took only less than 10 minutes to whip up. The marinated pork slices did not stick to the wok at all during the pan frying stage before simmering them in the groovy sauce, which is pretty awesome unlike some of my other pans.
Am also loving the super velvety texture of the pork slices which is achievable from the corn flour marination. You can enjoy this dish with some plain rice or porridge, which makes it a very typical homely dish too !
So here’s a little 1-minute video clip on the cooking of this dish. Usually I prefer short and sweet video clips that demonstrates cooking in process. Hence if you have noticed, most of my clips are streamlined to within a minute or so. So instead of pictorial steps, hope you find these clips useful too!
Last but not least, a little background on IUIGA. They carry products that are made from the same manufacturer for some of the big brands, such as Muji, WMF, Zwilling and Samsonite yet at a fraction of the price of those brands. Personally I quite adore the simplistic and minimalist style of the items they carry. Hop onto their website here for more online shopping ya !
150g pork fillet, pound lightly to flatten and sliced
1 tbsp oil
1 tsp minced garlic
10 thin slices ginger
3-4 springs spring onion, sectioned
1 chilli padi, sliced
1 tsp shaoxing wine
For the Seasoning:
¾ tbsp oyster sauce
½ tbsp light soya sauce
1 tsp dark soya sauce
Pinch of pepper
For the Pork marinade (combine all together with the pork slices and marinate for at least 3 hours or preferably overnight):
1 tbsp light soya sauce
1 tsp sesame oil
Pinch of pepper
2 tsp corn flour
Heat up cooking oil in wok and add minced garlic, sliced ginger, white parts of spring onion and chilli padi.
Saute till fragrant. Add in marinated pork slices.
Pan fry pork slices till they are no longer reddish/pinkish in color.
Add the seasoning. Cover wok and allow pork slices to simmer in the sauce for 1-2 minutes.
Add in green parts of spring onion and shaoxing wine. Mix well and off flame.
Serve hot immediately with rice or porridge.
FOR ALL YOUR CATERING NEEDS
H E L L O !
Eat What Tonight
My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.