- 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.