Cookwith

Name: Crispy Pork Tenderloin Stir-Fry with Revived Scallions
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 cups cooked pork tenderloin, sliced thin; 1 bunch green onions (scallions), cleaned and sliced into 2-inch pieces (discard any that are too slimy to use); 2 tbsp vegetable oil; 1-inch knob fresh ginger, julienned; 3 cloves garlic, thinly sliced; 1 red bell pepper, julienned; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 tsp toasted sesame oil; 1/4 tsp freshly ground black pepper; 1 tbsp rice vinegar; 1 tbsp cornstarch (mixed with 2 tbsp water to make a slurry); Steamed jasmine rice, for serving

Crispy Pork Tenderloin Stir-Fry with Revived Scallions

CrushedLemon1034

This stir-fry is the perfect way to revive flagging green onions and put leftover pork tenderloin to delicious use. Searing the pork brings out its flavor, while the aromatic trio of ginger, garlic, and scallions forms a classic Chinese base. A sweet-savory sauce with a splash of vinegar brightens the dish, while the vibrant bell pepper and last-minute scallion greens keep it fresh. Served over fragrant jasmine rice, it’s a fast, satisfying dinner that turns leftovers and odds-and-ends into a crave-worthy meal.

Ingredients

Instructions

Pat pork slices dry and set aside.
Carefully inspect the green onions, discarding any slimy or off sections. Rinse well, then pat dry. Slice into 2-inch pieces, separating white and green parts.
In a large skillet or wok over medium-high heat, add 1 tbsp vegetable oil. Add pork in a single layer and let sear undisturbed for 2-3 minutes until edges are golden and slightly crispy. Remove pork to a plate.
Add remaining 1 tbsp oil to the pan. Add ginger and garlic, stir-frying until fragrant (about 30 seconds).
Add the white parts of green onions and bell pepper. Stir-fry for 1-2 minutes until just starting to soften.
Return pork to the pan. Add soy sauce, oyster sauce, sugar, sesame oil, black pepper, and rice vinegar. Toss well to combine.
Pour in the cornstarch slurry and stir-fry for another 1-2 minutes until the sauce thickens and coats everything.
Add the green parts of the scallions in the last 30 seconds, tossing just to wilt.
Serve hot over steamed jasmine rice.