I recalled when I was in my confinement(child birth) my mom cooked either chicken or pork in ginger with sesame oil for me almost every lunch and dinner during my 30 days confinement period..At that time eating this kind of "confinement food" daily in and out ,it's kind of bored and plain for me.But right now ,I really miss it dearly.Maybe I was sick with cold and flu for the last couple of days ,it's make me crave and miss my mom cooking and her pamper more.Well ,Chinese people believed that old ginger and sesame oil has its “heaty” nature as the new mother is advised to avoid “cooling” foodstuff which may unnecessarily induce “wind” in the body. But since now I'm not a new mother,I don't mind eating this type of heaty dish once a while when I feel bland or unappetizing..Make no mistake !! this type of dish is not only for new mother but suitable for everyone who love old ginger and sesame oil..
1 lb lean pork,sliced (mix with 2 tbsp corn flour + 2 tbsp soy sauce)velvet method
6-7 dry shitake mushroom,soaked and cut
3-4 inch old ginger,peeled and julienne
5 cloves garlic,peeled and chopped
1 tbsp oyster sauce
1 tbsp chicken bouillon powder
3 tbsp corn flour + 3 tbsp cold water
salt to taste
1 cup water
handful cut cilantro
5 tbsp sesame oil,plus extra
1:Heat skillet at medium heat with sesame oil,ginger and garlic.Fry until fragrant or golden brown.Add in water,chicken bouillon and oyster sauce.When it bubbly boil,slowly add in pork mixture into the skillet.
2:Use spatula to spread the pork mixture and cook for 5 minutes.Add in shitake mushroom and corn flour mixture,stir well .Cook for 3- 5 minutes or until the gravy become gooey thick.
3:Check the seasoning.Add salt to your taste..Drizzle some sesame oil in before dish out.Sprinkle some cilantro ,serve warm with steam white rice.