Shaoxing wine (at least the real stuff) is actually from a city in Eastern China called Shaoxing where it's consumed as a drink with meals, though lots of places may make wine/cooking-wine in that style. The channel "Chinese Cooking Demystified" has a great video on its origin and varieties!
(wrote it for myself, but might help other 🙂) Slice the 300 to 500g of pork Marinate the pork with: grated ginger 2 tsp soy sauce 1 tbsp wine 1/4 tsp brown pepper 2 tsp cornstarch 1/2 tsp baking soda Marinate 30min Slice some ginger Cut 5 green onions in 7cm Mince 2 garlic cloves Sauce 1tsp brown sugar 1 tbsp dark soy 1 tbsp light soy 1 tbsp wine 2 tbsp oyster sauce Prepare separately the slurry: 2 tsp cornstarch 1 tbsp water Heat wok on medium hot Add oil when smoking Add the pork Sear on one side, then turn around. Cook it through Take out Add oil, on medium low Add ginger and white of the green onion Cook for 2 minutes Add Chili if wanted Add garlic Cook 30 seconds Add the sauce Add the slurry Add the meat Cook 1 minutes Add green onion Add 1 tsp sesame oil Serve with rice
Hi Flo. I just love how calm and peaceful you are when you are cooking. You make wok cooking look so easy and simple. I also love hubby's reviews. Thank you for sharing your wonderful recipes and heart with the world.
The best way to start my Sunday, Flo cooking and teaching us how to make wonderful food at home. Have a blessed day and week. Your shallots last week were beautiful 👍👍👍🙏❤
After watching so many of your videos for the last several months and also purchasing 2 of your cookbooks, I am so proud of myself for what I can make in the kitchen now. I have a cupboard specifically for my light and dark soya sauce, xaioxing wine, mirin, sesame oil, corn starch, you name it! And I know how to use them all thanks to your great videos! Who knew that you could do so much with all these wonderful ingredients and take it to the next level. I’ve even got a lovely carbon steel wok now which makes all the difference and makes life so much easier! One of my favourite and also easiest recipes is the steamed eggs in my instant pot which I never really used until you inspired me! Thanks for all of your time and generosity, Flo!
The reason your garlic is so juicy is because it is not in storage. Storing garlic does take some of the moisture out of it and the longer it is stored the more moisture is lost.
I seriously love how relaxing and approachable you make cooking seem. I'm usually very frantic. And I always look forward to the transition to Dude tasting, really like the beat drop for some reason
Thanks for another great idea for dinner. Being in Texas we've mostly been exposed to Tex/Mex, with little exposure to Asian cooking. Please make a short video on the standard items that you stock your pantry with.
Just made this last night. I used sliced carrots and celery along with the onions and green onions and I had some black bean garlic sauce so I added 1/2 tsp to the sauce and added a little water and it was super delish! Again more amazing simple recipes! We love them!! TY TY
Okay Flo I just finished making this and I loved it! It has a stronger ginger flavor which I loved. ( maybe my thumb is bigger than yours! 😂) since I was cooking for one of my daughters, I decided to add matchstick carrots (she likes them) and it added more color. Didn’t have Shaoxing wine but my son-in-law said his Hong Kong mother replaces it with rice vinegar which I had. I will be making this again! Mahalo nui!
Hi Flo- we love pork tenderloin and I believe that I can do this in my wok! Woohoo! (I’d better not toot my own horn ahead of time tho). I feel like I won’t mess this one up. Your recipes always make my mouth water. I saved this. I AM going to get it right! Hope you and yours are all doing great. Xxoo
I'm from NYC, where Chinatown is only place to eat. But I now live in south Fla. Okay the reason for this comment is that I NEED you to have a link to the recipe you are cooking. I have been cooking chinese dishes for many years, and your videos are great, but I have to hand write the recipe as you are presenting. So I stop video, write down each step and ingredient, start video, than stop, and write some more. Help me by putting the recipe in printable form, and I will be forever grateful.
Once again Flo and the Dude have improved the quality of my life. Thank you so much, I had this tonight and it is going to be on my weekly menu for a long time. So simple, easy to cook and above all it tastes amazing. You are so right, if you keep it simple it tastes so much better, why did I keep thinking I have to add to it, every day's a school day Flo. Smiley face.
love your cooking and presentation. dude's tasting/reaction at the end is really appreciated. I identify. inspired. running to the store for pork momentarily. thank you.
made it for dinner tonight. killer good. my wife's away visiting the grandkids so I don't have top share. HA! (shhhhhh.) thank you for the inspiration!
Hi Flo and Dude! I started following you about three months ago and you are a staple in my kitchen. We love Asia cruise and it mostly what I cook. Now thanks to you I cook it better haha! This recipe I’ve made about five times already!! It’s so easy but most importantly it’s so good! Thanks for all you do!
I admire you, you are such a beautiful, humble devoted wife. Just wanted to let you know. I am Mexian Filipino, lovely our cooking, used your tips mny times.❤
This is my favorite recipe from Flo because I love pork tenderloin. It's such an underrated & economical meat!!! This would be great paired with crispy fried cubed potatoes, mushrooms & seasoned green beans. One pot meal!!!
Made this today after marinating the meat overnight. It is delicious. I made too much sauce so a bit salty which will be corrected by the Jasmine rice I am cooking now. Thank you for an awesome recipe(easy too)!
Another yummy recipe to try! Can’t wait to give it a try! Since you mention growing garlic successfully in your garden & it’s planting season, will you guys consider doing a video on how you plant & grow garlic? I’ve tried & haven’t had much success & would love some tips & tricks!!!
In some of your videos you prepare ginger several ways...sliced, minced, grated, etc. Does preparation affect taste? Also, you almost always peel ginger. Why?
We made this tonight- I used 1 pound of pork loin. Using your tip of the baking soda and cornstarch, cutting the pieces very thin, this was melt in your mouth delicious- I will use half the amount of sauce next time. But very simple and very flavorful- we absolutely enjoyed it- you are so right! when you stirfry have everything ready on the front end because the process will go very quickly. I served this with some steamed dumplings, rice wonderful home-cooked meal thank you so much for sharing it
Ok! I will definitely try this recipe tonight, I had some pork loin and didn’t know what to do with it , so thanx to you & the dude , we’ll have some yummy pork stir fry I really appreciate you guys! God bless you folks!
Looks so delicious as usual thanks for sharing one of your amazing recipes 😀😋 your husband is so lucky he get to taste all these wonderful recipes. I was wandering can he.
Hi Flo how do you grow the garlic and green onion. As a kid my mon use to cook green Garlic bu I don't seems to able o find green onion but not green garlic. Do you just use potting soil? Do I buy seeds Thanks
Thanks Flo and Dude. You have been gradually giving me confidence to try cooking Chinese dishes. Regarding the wine. I have Mirin. Would that be a suitable substitute? Blessings to you both.
I'm trying this tomorrow night, just need rice wine and white pepper. I bought pork, already have green onions, ginger and fresh garlic. Thanks for this recipe!
The Shaoxing wine you used a well known Chinese cooking wine that I also use in many of my Chinese cooking. I also put some black bean paste to cook with this dish.
I say Chinese food because that is really all anything Asian was called growing up. No disrespect intended. We grew up eating Chinese food for all the veggies. Now sesame chicken is the exception but, veggies in it would be good. At home I try to find good sauces so that I can pick a meat and add lots of veggies. I probably go overboard on them. Jenny, our restaurant owner grown g up said that for Americans she uses lots more meat and sweetened the sauces. I always wanted to go eat with her kids, tons of veggies. Many nights she brought dishes to our table for us to try. We were so okay with being her new menu guinea pigs 😋
Love you guys,Great cooking channel.Always really warm interaction between you and Dude.Have only tried Char Kway Teow..complete winner.But this one is on my to do list.
Hi there. I’m just learning to cook with a wok. Going to try this recipe tonight - but I wanted to ask: is your wok ok? I’ve come to understand that a wok of that style must be seasoned. Yours doesn’t look seasoned and had a large burn mark in the centre that appeared to get into the food as it cooked. Is seasoning a wok optional?
Home reared pork loin so I wanted a recipe to do it justice. Followed your recipe & my partner said meat was so tender, just like restaurant standard. Only thing I altered was, I used less ginger.
Thank you so much for sharing your amazing recipes. I love your channel and cooking techniques (you are such an awsome cook). This recipe is just perfect as I am always trying to find a good recipe for pork tender loin.
Dear Flo, love your thumb size ginger lol. Your simple way of cooking inspired me, i agree, too many ingredients and complicated preparation will not work in our real busy life. Please keep up the good work, remember to feed Dude well too
Flo, I enjoy your cooking videos immensely and thank you so much for your sharing. Does your husband cook? It will be nice to see him cook while you behind the camera.
I made the hainanese chicken following your instructions religiously , came out perfect, reminded me of the one I used to sample in the streets of Sathorn and Silom Road when I lived in Bangkok. Thank you Flo, greetings from Kent, UK
Thank you for your videos. Love Dude too!!!and your daughter baking. I love how simple your recipes are, and i am enjoying learning this style. These simple recipe are a game cganger for me really! We are remodelling the kitchen and the instant pot and microwave is all I have for now. Your videos are my go to videos. I love to garden. Please make a video on the greens you cook. I have no access to asian markets, but I can grow some part of the year here in Minnesota!
This recipe looks wonderful! And easy enough for a person with low vision to make. I'm new to your channel and love your videos and presentation style. Thanks so much.
