Stir-fry Pork with Spring Onions and Garlic 姜葱猪肉片

This would be my first attempt using both English and Chinese to write this blog! Kind of unfamiliar to me but I hope you would like it. :)

Green onions are often used to enhance the taste of many dishes. In addition to being flavourful, spring onions offer many health benefits, such as lowering blood sugar, decrease high cholesterol and blood pressure levels, reduce the risk of developing colon and other cancers.

Onions contain allyl propyl disulphide, which has been shown to lower blood sugar levels. Quercetin, an antioxidant found in green onions, offers anti-inflammatory and anti-histamine benefits. Onions are rich in chromium, an essential mineral used by the body to regulate glucose and for the metabolism and storage of macronutrients. Green onions are rich in vitamin C which not only boosts immunity, but offers protection from cardiovascular disease, eye disease, and skin wrinkling. Other nutrients found in green onions include fiber, manganese, vitamin B6, potassium, and copper.

Read more at Suite101: Health Benefits of Green Onions: Nutritional Benefit of Eating the Flavor-Enhancing Spring Onion http://www.suite101.com/content/health-benefits-of-green-onions-a131508#ixzz12xsfRmpl

Ingredients:

1 cup of spring onions，cut into 2-inch length

120g of pork, sliced, marinate with 1 tbs soy sauce, a few dash of pepper and 1/2 tbs of corn flour

5 cloves of garlic, minced

1 cm ginger, thinly sliced

2-3 tbs oil

some water with 1 tsp corn flour for sauce thickening

salt to taste

Method:

1. Heat oil (high heat), fry garlic and ginger, abt 1 min or till slightly brown.
2. With high heat, slide in pork strips, stir-fry a bit till 75% cooked, abt 30 second.
3. Add spring onions, continue stir-fry, abt 10 second!
4. Add water with corn flour to thicken sauce.
5. Taste and add salt to taste.
6. Serve with rice.

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随便炒炒的姜葱蒜茸猪肉片， 蛮香的， 我喜欢！

有些人不太喜欢重口味的姜葱味，而我的确放了蛮多葱的，使之香甜味升级，而且好吃又健康嘛！谁不要？可若不喜欢，可以自我斟酌减少料量。

葱是厨房里的必备之物，相传神农氏尝百草找出葱后。便作为日常膳食的调味品，加葱以调和各种菜肴，故古代称之为“和事草”，现在，民间也还有“无葱不炒菜”的说法。葱有辛辣芳香之气，大葱辣味更浓，小葱较淡，均可用于烹饪各种菜肴。

葱本身也富含维生素和矿物质，有一定的营养保健作用。它含有的挥发性辣素有较强的杀菌功效，也提高人体的抵抗力，预防呼吸道传染病和有抗癌作用，促进血液循环，改善神经系统功能，对预防心血管疾病、老年痴呆均有一定的作用。不要过量食用，否则会引起头昏、视物不清。脑力劳动者适宜食葱。表虚多汗、狐臭。胃肠道疾病、眼病患者忌食。葱不宜与蜂蜜同食。

材料

1 碗青葱, 切至两寸长度

120克瘦肉，切薄，用1汤匙酱青，胡椒粉，薯粉腌，使之入味，约15分钟。

5片蒜头，切碎

少许老姜片

2-3汤匙油

水和薯粉，搅均

盐适量

做法：

1. 大火热油，翻炒姜和蒜至出香味，约一分钟。
2. 大火炒肉片，让肉汁锁在肉内，约半分钟！（很快！）
3. 立即加入青葱，翻炒一下子，使之和肉片完美结合。
4. 加入水和薯粉， 用盐调味。
5. 开饭啦！

P：S 发现自己一直用回同样的碗盘装菜，是否该换一下了呢？ 可我懒得换啊！不介意吧？

还有，现在的厨房还是一团糟……