Stir-Fried Pork In Garlic Sauce

By Mark Bittman

Published October 19, 2004

Total Time
20 minutes
Rating
4(72)
Comments
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Featured in: THE MINIMALIST; Stir-Fry, Batch By Batch

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Ingredients

Yield:4 servings

  • 2 tablespoons peanut or vegetable oil

  • 2 tablespoons garlic, peeled and chopped

  • 2 dried chilies

  • 1 ½ pounds boneless pork, preferably from the shoulder (Boston butt or picnic), sliced thinly and dried

  • 1 bunch scallions, cut into 2-inch lengths, white and green parts separated

  • 3 tablespoons soy sauce

  • Cooked white rice for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 109 milligrams cholesterol; 416 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 1 gram fiber; 744 milligrams sodium; 39 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.

  2. Step 2

    Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally.

  3. Step 3

    Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with white rice.

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Ratings

4 out of 5
72 user ratings
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Comments

Melanie K

Very easy and fast. A little on the plain side but a squeeze of lime at serving helped. Next time I will add ginger and more garlic.

caroline

I’m probably going to be one of those commenters that people say made a different dish, but honestly the simplicity of this welcomes your own tweaks! Here are mine: added 1 Tbs Aji Mirin, 1 1/2 tsp sugar and a dash of fish sauce to the soy. Because I like that. And it was very tasty! Served with steamed white rice, some sautéed Savoy cabbage red bell pepper and soy sauce, and buttered baby green peas (b/c some people here won’t eat the cabbage). Delicious quick little rice bowl!

Melanie K

Very easy and fast. A little on the plain side but a squeeze of lime at serving helped. Next time I will add ginger and more garlic.

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