Sunday, January 6, 2013

Pork Stir Fry

Have you ever wondered what one might do with those super thin cut pork chops?  I found a really good use for them.  I came across a recipe for Pork Stir Fry with Green Onions over on Simply Recipes.  I came close to following the recipe, but threw in some broccoli and cauliflower that I had cut up in the fridge already.  Kodo declared it as good as the chicken, rice, ice cream, and jello our local Chinese restaurant.  But what does he know?  He's six.  He does know that he liked it though.  I wasn't sure how all those green onions would go, but it was really good.


  • 1-1 1/2 lbs thin cut boneless pork loin chops, cut into long strips
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 tsp corn starch
  • 4 Tbsp peanut oil or other high smoke point oil (canola, rice bran, or grape seed)
  • 2 cups cauliflower and broccoli, cut into bite sized pieces
  • 5 cloves garlic, thinly sliced
  • 8 scallions/green onions, sliced into half inch pieces
  • splash of soy sauce (optional)


Put the soy sauce, sugar, and corn starch into a large bowl and whisk to combine.  Add the pork strips to the bowl with the marinade and toss to coat completely. Set aside for at least 10 minutes.
Heat the peanut oil in a wok or large sauté pan on high heat. When the oil is hot (shimmering but not smoking) add the cauliflower.  After about 2 minutes move the cauliflower to the outside of the pan and add the broccoli.  After another 2 minutes move the broccoli to the outside and add the garlic slices and stir-fry until they begin to turn brown at the edges, about 30 seconds. Add the pork strips and stir-fry until the pork changes color, about 90 seconds, stirring constantly.  Add the sliced green onions and continue to stir-fry for another minute, or until the green onions wilt.  Add about 1/4 cup water to deglaze the pan.  Add a splash of soy sauce if desired.
Serve with rice if desired.