Onions with Pork Julienne (洋葱炒肉丝)
This is my father-in-law's favorite go-to recipe. The onion's sweetness complements the pork julienne's umami and savory flavor. It pairs extremely well with rice.
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb (~225g) pork tenderloin
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- ~3 tablespoons water
- 1/2 teaspoon vegetable oil + 2 tablespoon vegetable oil
- 1 tablespoon corn starch
- 2 - 3 medium yellow or sweet onions
- 1 teaspoon kosher salt
- 1 - 2 teaspoons dark soy sauce
- 1 tablespoon vegetable oil
Instructions
- 1
First make the pork julienne by following steps 1-4 from my previous Shredded Pork/Pork Julienne recipe. For this recipe, make sure the pork julienne is only cooked to 60% doneness. There will still be many light-pink-colored pork julienne pieces. Set aside.
- 2
While marinating the pork, prepare the onions. Cut the onions into 1/2-inch-thick (~1.25cm) slices.
- 3
Once the pork julienne has cooked, heat a large nonstick pan under medium heat. When the pan is warm, add the sliced onions, stirring a few times. Add the 1 teaspoon of kosher salt, stirring to mix. Keep tossing for a few more times then cover the lid for about half a minute. Remove the lid and the onions should be half translucent.
- 4
Pour in the dark soy sauce, mixing well. Cover the lid again for another half a minute. Remove the lid and add the pork julienne, stirring and tossing. Cover the lid again for half a minute. After removing the lid again, toss the onions with pork julienne a few times and turn off the heat. Enjoy right away!