Pork and Scallion Stir-Fry (Super Easy!)

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option, while vegetable oil is cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a cost-effective alternative.

Slice 450 g pork tenderloin into thin strips.

In a mixing bowl, combine pork with 2 tsp rice wine, 2 tsp light soy sauce, 1 tsp starch, and 1/8 tsp baking soda. Mix well and marinate for 10 minutes.

Heat 1 tbsp cooking oil over medium heat.

Add 5 cloves sliced garlic to the oil and stir-fry until fragrant.

Add the marinated pork to the skillet and sear until the bottom changes color, then stir. Continue stir-frying until fully cooked, then remove and set aside.

Separate the white and green parts of 280 g scallions.

In a bowl, mix together 1 tsp light soy sauce, 1 tsp oyster sauce, 1/4 tsp dark soy sauce, 1/8 tsp salt, 1/2 tsp sugar, 1/8 tsp white pepper, 1 tsp cornstarch, and 90 ml water.

Add a little oil to the skillet and heat over medium. Add the white parts of the scallions and stir-fry until fragrant and lightly charred.

Return the cooked pork to the skillet and stir-fry evenly with the scallion whites.

Add the green parts of the scallions and stir-fry until just tender.

If using, add 1 red chili and stir-fry evenly.

Pour in the sauce mixture and stir-fry evenly to combine.

Drizzle 1 tsp vinegar along the edge of the pan and stir-fry evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens