Stir Fried Pork With Scallions Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time15 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| 1 pound boneless pork loin | ||
| Beef Stock | 1/2 Cup (16 tbs) | |
| 2 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon rice vinegar or dry sherry (optional) | ||
| Cornstarch | 2 1/2 Teaspoon | |
| 1/8 teaspoon hot red pepper flakes | ||
| Pepper | 1/4 Teaspoon | |
| Canola oil | 2 Teaspoon | |
| Ginger | 2 Tablespoon, sliced | |
| 12 ounces scallions, trimmed and diagonally cut into 1-inch pieces | ||
Directions
GETTING READY
1. Use a meat knife or kitchen scissors to cut off all the fat from the pork.
2. Slice the meat across the grain, paper thin, by holding the knife at 45° angle.
3. In a large dish combine beef stock, soy sauce, vinegar, cornstarch, pepper flakes, and pepper and stir to blend.
4. To this marinade add the thin pork slices and using your hand, toss them so that they are well coated with the marinade.
5. Cover the dish with cling film and refrigerate to marinate for a minimum of 1 hour, tossing the meat to keep it coated with the marinade.
6. Remove the meat from the refrigerator to bring it at room temperature.
MAKING
7. Drain the meat, reserving the marinade in the dish.
8. In a large work or deep skillet, heat the oil until it sizzles when a pepper corn is dropped into it.
9. Add the ginger and scallions and stir fry, stirring constantly with a wooden spatula or stirrer, 1 to 2 minutes or until lightly browned and fragrant.
10. Add the drained meat slices and stir fry for 5-6 minutes until well browned and tender.
11. Add the reserve marinade and simmer for 3 to 4 minutes, stirring constantly, until thickened and well heated.
12. Dish out immediately.
SERVING
13. Serve the stir fried meat and sauce with steamed rice or noodles.
1. Use a meat knife or kitchen scissors to cut off all the fat from the pork.
2. Slice the meat across the grain, paper thin, by holding the knife at 45° angle.
3. In a large dish combine beef stock, soy sauce, vinegar, cornstarch, pepper flakes, and pepper and stir to blend.
4. To this marinade add the thin pork slices and using your hand, toss them so that they are well coated with the marinade.
5. Cover the dish with cling film and refrigerate to marinate for a minimum of 1 hour, tossing the meat to keep it coated with the marinade.
6. Remove the meat from the refrigerator to bring it at room temperature.
MAKING
7. Drain the meat, reserving the marinade in the dish.
8. In a large work or deep skillet, heat the oil until it sizzles when a pepper corn is dropped into it.
9. Add the ginger and scallions and stir fry, stirring constantly with a wooden spatula or stirrer, 1 to 2 minutes or until lightly browned and fragrant.
10. Add the drained meat slices and stir fry for 5-6 minutes until well browned and tender.
11. Add the reserve marinade and simmer for 3 to 4 minutes, stirring constantly, until thickened and well heated.
12. Dish out immediately.
SERVING
13. Serve the stir fried meat and sauce with steamed rice or noodles.
Chef
