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.
- 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)
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.
2 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.