1. Put oil in large, nonstick skillet (12 inches is best) and turn heat to high; a minute later, add garlic and chiles, cook stirring occasionally, until the garlic begins to color, just a minute or so.
2. Add pork and stir once or twice. Cook until it begins to brown, about a minute.
3. Add white parts of the scallions and stir; cook another minute, stirring occasionally. Stir in the green parts of the scallions and stir; cook for 30 seconds, then turn off heat and add the soy sauce.
4. Serve immediately with white rice.
Serving Suggestions: Simple stir-fry for a quick weeknight meal. Have everything prepared before cooking. Serve with a seasonally fresh fruit salad.
Recipe and Photo courtesy of The Pork Checkoff
1 to 1 1/2 lb Chairman’s Reserve® pork tenderloin OR shoulder, cut into thin shreds
2 tablespoons peanut oil
OR vegetable oil
2 tablespoons garlic, peeled and chopped
2 chiles, dried
1 bunch scallions OR green onion, trimmed and cut into 2-inch lengths (separate the white parts from the green parts)
3 tablespoons soy sauce
4 cups white rice, cooked