pork-stir-fry-with-green-onions

Lean pork sliced into shreds and stir-fried Chinese style with green onions and garlic.

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

INGREDIENTS

• 1 pound pork loin or boneless pork chops
• 2 Tbsp soy sauce
• 1/4t rice vinegar (if you have it)
• 1 teaspoon sugar
• 1 teaspoon corn starch
• 4 Tbsp olive oil
• 5 cloves garlic, thinly sliced
• couple shakes of crushed red pepper
• small amount of thin sliced fresh ginger
• 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.
2 Put the soy sauce, sugar, vinegar, 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 crushed red pepper and stir-fry until garlic begins to turn brown at the edges, about 30 seconds. Add the pork strips and stir-fry until the pork changes color, about 90 seconds or a little longer, 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.