Fry Away Home 

A stir-fry that's quick, healthful and flavorful 

| Recipes | Karen Palmer

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


Summer Rolls with Lime-Cured Shrimp and Peaches

We update the classic Vietnamese appetizer » tthearts845 SHARES

Classic Tiramisu

Make the ultimate Italian "pick me up" » tthearts845 SHARES

In our early cooking days, a stir-fry meant overcooking whatever meat and vegetables we had on hand in a liberal dousing of soy sauce. Our Test Kitchen takes a more nuanced approach to the quick dish, marinating lean pork-cutlet slices in fresh ginger, garlic, garlic-chile paste and low-sodium soy sauce. After the scallions have been blistered over high heat, the pork mixture is cooked in only a smidgen of oil to sweet-spicy-savory perfection. It's a far cry from the soggy stir-fries of our youth, but just as easy to prepare.

Spicy Stir-Fried Pork

Yield: 4 servings

Cook Time: 5 minutes (plus 1 hour chilling)

  • 1 pound pork cutlets, trimmed of extra fat and sliced crosswise into ¾-inch-wide strips

    One 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated

    1 garlic clove, finely chopped

    2 teaspoons garlic-chile paste

    1½ teaspoons low-sodium soy sauce

    1 tablespoon grapeseed or canola oil, divided

    15 scallions, trimmed and sliced into 2-inch-long pieces


1. To a medium bowl, add the pork, ginger, garlic, garlic-chile paste, soy sauce and 1 teaspoon of the oil. Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Heat a large nonstick skillet over high heat for 1 minute. Add 1 teaspoon of the oil, swirl the pan to coat, then add the scallions. Cook the scallions, stirring occasionally, until they are blistered in spots and tender, about 2 minutes. Transfer the scallions to a large plate. To the hot skillet, add the remaining 1 teaspoon of oil. Add the marinated pork and cook, stirring occasionally, until the pork is browned and cooked through, 2 to 3 minutes. Return the scallions to the skillet and toss to combine. Transfer the pork and scallions to a platter and serve. Calories per Serving: 190; Sodium: 280mg; Total Carbohydrate: 5g; Fiber: 2g; Fat: 8g

Make Braised Pork with Five-Spice
Szechuan Green Beans
  • article-action-print
  • article-action-savetodo
  • article-action-forward
  • article-action-report
Close Button
Love to cook?
Tasting Table Join