Pork and Ginger Stir Fry Cambodia

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This aromatic Cambodian pork and ginger stir fry balances the sharp heat of fresh ginger with savory fish sauce, palm sugar sweetness, and the crisp snap of long beans. Quick-cooking pork tenderloin soaks up a glossy, lightly caramelized sauce studded with fine ginger matchsticks. Served over jasmine rice, it's a weeknight-friendly taste of Phnom Penh home cooking.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 19 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 9 gSugar
• 34 gProtein
• 1120 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the pork and marinade

• 1 lb (450 g) pork tenderloin, sliced 1/4 inch thick across the grain
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon cornstarch
• 1 teaspoon freshly cracked black pepper

For the stir-fry sauce

• 3 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon palm sugar (or brown sugar), grated
• 1/3 cup (80 ml) low-sodium chicken stock
• 1 teaspoon toasted sesame oil

For the stir fry and serving

• 3 tablespoons vegetable oil, divided
• 4 oz (115 g) fresh ginger, peeled and cut into fine matchsticks (about 1 cup)
• 6 garlic cloves, thinly sliced
• 2 small red chilies, seeded and sliced (optional)
• 8 oz (225 g) Chinese long beans or green beans, cut into 2-inch pieces
• 1 small yellow onion, sliced thin
• 1 medium carrot, julienned
• 3 scallions, cut into 2-inch lengths
• Steamed jasmine rice, for serving

Directions

1. Toss the sliced pork with soy sauce, fish sauce, cornstarch, and black pepper in a bowl; let stand 15 minutes while you prep the vegetables and sauce.
2. Whisk together fish sauce, oyster sauce, dark soy sauce, palm sugar, chicken stock, and sesame oil in a small bowl; set aside.
3. Heat 1 tablespoon oil in a wok or large skillet over high heat until just smoking. Add the pork in a single layer and sear undisturbed for 60 seconds, then stir-fry until just cooked through, about 2 minutes more. Transfer to a plate.
4. Add the remaining 2 tablespoons oil to the wok. Add the ginger matchsticks and stir-fry for 45 seconds until fragrant and lightly golden at the edges.
5. Add garlic, chilies (if using), long beans, onion, and carrot. Stir-fry 2 to 3 minutes until the beans are bright green and crisp-tender.
6. Return the pork to the wok along with any juices. Pour the sauce around the edges of the wok and toss to coat everything evenly, about 1 minute until the sauce thickens and glazes the pork.
7. Stir in the scallions, cook 30 seconds, then remove from heat.
8. Taste and adjust with a splash more fish sauce for saltiness or a pinch of sugar for balance, then serve immediately over steamed jasmine rice.

Cook’s Notes

• Slice the pork thinly and against the grain so it stays tender in the high-heat stir fry.
• Cut ginger matchsticks no thicker than a chopstick so they soften quickly without going fibrous or stringy.
• Get the wok ripping hot before adding ingredients; this gives the dish its signature smoky wok hei.
• Palm sugar is traditional in Khmer cooking and adds a rounded, caramel-like sweetness that white sugar cannot match.
• If long beans aren't available, substitute with green beans or thin-cut Chinese broccoli stems cut on the diagonal.

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