- 1 lb (450g) boneless Boston butt
- Vegetable oil, as needed
- ½ cup (60g) cornstarch
- ½ yellow onion, thinly sliced
- 1 jalapeno, thinly sliced
- 1 Tbsp (12g) granulated sugar
- 2 Tbsp (30g) soy sauce
- 1 Tbsp (15g) distilled white vinegar
- 4 cloves garlic, finely chopped
- Green onion, sliced on a severe bias, for garnish
Cheap & Easy Pork Stir Fry
Even a college student can eat well with Joshua Weissman's quick & easy recipes.
Prep
10 minutes
Cook
10 minutes
Total
20 minutes
Serves
4
people
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Ingredients
Directions
- Using a sharp knife, cut the pork against the grain into 1/16 ” (1.5mm) thick slices, or as thin as possible. (Optionally, the pork can be placed in the freezer for about 1 hour to help make slicing easier). Add the sliced pork into a medium bowl and toss with the cornstarch until evenly coated. Set aside.
- Heat a large skillet or wok over high heat and add enough oil to coat the bottom of the pan.
- Shake off the excess cornstarch and add the pork to the hot pan to sear for 2 minutes per side.
- Add the onions and almost all of the sliced jalapenos, reserving a few slices for garnish, and toss constantly for 1 minute until the onion and jalapeno begin to soften.
- Add the sugar, soy sauce and vinegar and toss constantly until the sauce reduces into a glossy syrup coating all of the pork.
- Turn off the heat, add the garlic and toss until aromatic and evenly distributed.
- Plate the cooked pork in a bowl and garnish with the sliced jalapeno and green onion.
