Name: Pork and Scallion Stir-Fry
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain white rice; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 1 1/2 teaspoons sugar; Kosher salt and freshly ground pepper; 1 1/2 pounds thin-cut boneless pork chops, thinly sliced; 2 teaspoons cornstarch; 1 tablespoon vegetable oil; 1 bunch scallions (white parts minced, light and dark green parts cut into 1/2-inch pieces); 3 cloves garlic, minced; 1 tablespoon minced fresh ginger

Directions

Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
Stir together 2 tablespoons water, the soy sauce, sesame oil, sugar and 1/2 teaspoon each salt and pepper; set aside. Add the pork to a large bowl, sprinkle with the cornstarch and lightly season with salt and pepper; toss until the meat is well coated.
Heat the vegetable oil in a wok or large skillet over high heat until very hot. Add the pork in an even layer and cook, undisturbed, until browned and cooked through, about 4 minutes.
Add the scallion whites, garlic and ginger to the wok or skillet and cook 1 minute. Toss, then add the scallion greens and cook until they start to wilt, about 30 seconds. Add the soy sauce mixture and cook until just slightly thickened, another 15 seconds. Divide the rice and stir-fry among plates.

Photograph by Andrew Purcell

Pork and Scallion Stir-Fry

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