Don’t you love a good stir-fry?
The following stir-fried pork recipe couldn’t be easier. All you need is lean pork, some green onions, and garlic. You marinate thin strips of pork first in a mixture of soy sauce, a little sugar, and cornstarch.
The cornstarch marinade is a useful trick to help keep the pork from drying out when it gets cooked on that high heat. The sugar is just enough to create some caramelization for added flavor.
It helps but isn’t necessary to have a well seasoned wok. Years ago I had this big wok with wooden handles, well seasoned, in spite of a housemate’s attempt one day to scour off all of the pan’s beautiful black seasoning I had worked so hard to create.
I don’t know what eventually became of that wok; these days I’m using a non-stick enamel cast iron wok. It does a great job with high heat, it’s stick-free and I don’t have to worry about it rusting.
The good thing about stir-fries is that you don’t need a lot of fancy ingredients to have a perfectly presentable dish. All you need is a pan and a cooking oil that can take high heat. Woks work well for this, as do large pans of cast iron or hard anodized aluminum.
Consider this recipe a base for experimentation, though it is satisfying enough, unadorned. You could easily add some chile to the hot oil, or ginger, red bell pepper, mushrooms, or water chestnuts to the pork. Sprinkle on some fresh cilantro or toasted sesame seeds for a garnish too if you would like.
The base recipe is adapted from one in The Cultural Revolution Cookbook
by Sasha Gong and Scott Seligman.
The following stir-fried pork recipe couldn’t be easier. All you need is lean pork, some green onions, and garlic. You marinate thin strips of pork first in a mixture of soy sauce, a little sugar, and cornstarch.
The cornstarch marinade is a useful trick to help keep the pork from drying out when it gets cooked on that high heat. The sugar is just enough to create some caramelization for added flavor.
It helps but isn’t necessary to have a well seasoned wok. Years ago I had this big wok with wooden handles, well seasoned, in spite of a housemate’s attempt one day to scour off all of the pan’s beautiful black seasoning I had worked so hard to create.
I don’t know what eventually became of that wok; these days I’m using a non-stick enamel cast iron wok. It does a great job with high heat, it’s stick-free and I don’t have to worry about it rusting.
The good thing about stir-fries is that you don’t need a lot of fancy ingredients to have a perfectly presentable dish. All you need is a pan and a cooking oil that can take high heat. Woks work well for this, as do large pans of cast iron or hard anodized aluminum.
Consider this recipe a base for experimentation, though it is satisfying enough, unadorned. You could easily add some chile to the hot oil, or ginger, red bell pepper, mushrooms, or water chestnuts to the pork. Sprinkle on some fresh cilantro or toasted sesame seeds for a garnish too if you would like.
The base recipe is adapted from one in The Cultural Revolution Cookbook
by Sasha Gong and Scott Seligman.Pork Stir Fry with Green Onion Recipe
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.
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 (use gluten-free soy sauce if cooking gluten-free)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 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)
Read More: Pork Stir Fry with Green Onion
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