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Add the ginger and fry until fragrant. Cook for about 10 minutes, stirring occasionally. Lower the heat to a simmer and continue cooking for about 5 minutes, or until the pork is tender. Serve with white rice and garnish with shredded carrots.
Heat the vegetable oil in a large skillet over medium-high heat. Add the pork, soy sauce, and sugar to the skillet. Mix in the sesame oil, green onion, and rice wine. Remove the skillet from heat.