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A stir-fry that's quick, healthful and flavorful
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Spicy Stir-Fried Pork

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

Recipe from the Tasting Table Test Kitchen

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

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