Fry Away Home
A stir-fry that's quick, healthful and flavorful
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.
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