pork-stir-fry-with-green-onions

Pork Stir Fry with Green Onion

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  • Prep: 20 minutes
  • Cook: 5 minutes
  • Yield: Serves 4.

You can substitute the green onions with Chinese chives (much thicker than regular chives), if available. If you want to spice this up a bit, add some chile pepper flakes to the hot oil with the garlic, and/or add some minced fresh ginger with the pork.

Ingredients

  • 1 pound pork loin or boneless pork chops
  • 2 Tbsp soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon corn starch
  • 4 Tbsp peanut oil or other high smoke point oil (canola, rice bran, or grape seed)
  • 5 cloves garlic, thinly sliced
  • 8-12 scallions/green onions, sliced diagonally into 1 to 2-inch pieces, green and white parts included
  • 1/2 teaspoon sesame oil (optional)

Method

1 Pork chops tend to come in thicknesses either around 1/2 inch thick or an inch thick. If you are working with a thick boneless pork chop, start by slicing it into two thin layers, horizontally.  If starting with pork loin, cut slices 1/2 inch thick.  Put the slices under some plastic wrap or wax paper and pound them thin with a rubber mallet, meat mallet or even an empty wine bottle. This will help tenderize the meat. The slices should be about 1/4 inch thick. Cut the pork against the grain into thin strips, about 1 1/2 inches long.

Put the soy sauce, sugar, and corn starch into a large bowl and whisk to combine.  Add the pork strips to the bowl with the marinade and toss to coat completely. Set aside for at least 10 minutes.

3 Heat the peanut oil in a wok or large sauté pan on high heat. When the oil is hot (shimmering but not smoking) add the garlic slices and stir-fry until they begin to turn brown at the edges, about 30 seconds. Add the pork strips and stir-fry until the pork changes color, about 90 seconds, stirring constantly.

4 Add the sliced green onions and continue to stir-fry for another minute, or until the green onions wilt. Turn off the heat and stir in the sesame oil, if using.

Serve immediately. Serve alone, or with rice.