Scallion Ginger Pork Stir-fry
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
3 people
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Calories
326 kcal
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Course
Main Course
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Cuisine
Vietnamese
Scallion Ginger Pork Stir-fry
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 21 oz pork loin (or pork shoulder)
- 1.5 oz peeled and julienned ginger
- 4 stalks of scallions, cut into 2-inch long pieces, white and green parts separated
- 1.5 teaspoons salt
- 0.5 teaspoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- black pepper
- 1 tablespoon cooking oil (and more for stir-frying)
- 1 teaspoon soy sauce
Instructions
- Slice pork into thin slices, about 1/8 inch thick. Add pork to a large mixing bowl, then add a third of the ginger and a half of the white scallion parts. Continue to add all the salt, sugar, cornstarch, water and some black pepper. Toss well, then stir in 1 tablespoon of oil and give everything another toss. Marinate for about 15 minutes.
- While marinating the pork, gradually heat a sauté pan over medium heat. I recommend using a cast iron skillet. Once the pan is hot, add some cooking oil to coat the bottom. Let the oil warm up, then add the remaining julienned ginger and white scallion parts. Sauté until fragrant, around 30-40 seconds.
- Add the marinated pork slices to the pan. Stir and cook until no longer pink on the outside, about 4 minutes. Important notes: We don't need the pan to be very hot as we are not searing the pork, but we don't want it to be too cold or the meat will be steamed. Keep the pan around medium heat and adjust as needed (you can raise it to medium-high heat for a bit after adding the pork to maintain the pan temperature). Also, if your pan is not large enough, cook in batch to avoid overcrowding and lowering the heat too much.
- Add soy sauce and continue to cook until the meat is cooked through. Adjust seasonings to taste. Stir in the green parts of the scallions.
- Sprinkle black pepper and transfer to a serving plate. Enjoy this Vietnamese scallion ginger pork stir-fry with steamed rice or plain congee.
Notes
- Pork loin is not the same as tenderloin which is too tender and lean for this dish.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
5g
(2%)
Protein
45g
(90%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
125mg
(42%)
Sodium
1376mg
(57%)
Potassium
850mg
(24%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
160IU
(3%)
Vitamin C
4mg
(4%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 45g | 90% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 125mg | 42% |
| Sodium | 1376mg | 57% |
| Potassium | 850mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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