Ingredients

2 tablespoons peanut or vegetable oil

2 tablespoons garlic, peeled and chopped

2 dried chilies

1 1/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), sliced thinly and dried

1 bunch scallions, cut into 2-inch lengths, white and green parts separated

3 tablespoons soy sauce

Cooked white rice for serving

Preparation

  1. Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
  2. Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally.
  3. Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with white rice.