Spicy Stir-Fried Pork Recipe From Our Test Kitchen

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

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.

Recipe from the Tasting Table Test Kitchen

Spicy Stir-Fried Pork
4 from 2 ratings
Take your stir-fry to the next level of deliciousness.
Prep Time
Cook Time
Total time: 5 minutes
  • 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
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