Porc sauter avec Oignons Verts

Shoulder meat from our large black pigs have a perfect combination of lean meat and fat that do well with flash cooking. Stir-fry’s with their fresh garden ingredients and quick cooking are always a welcome Go-To meal when it gets busy on the farm

Serves 4

1 ½ lb boneless pasture raised pork loin
12 green onions
1 Tbsp cornstarch
1 Tbsp oyster sauce
2 tsp sugar
2 tsp soy sauce, divided
1 Tbsp vegetable oil
1 tsp garlic minced
1 Tbsp Chinese rice wine or dry sherry
¾ c homemade free-range chicken stock (or canned)
Salt & pepper
4c steamed white rice

Cut pork into thin shreds approx ¼” wide by 2” long

Cut green onions on the bias into 1” pieces set aside.

Mix together cornstarch, oyster sauce, sugar, 1 tsp soy sauce and 1 tsp water in a small bowl.

Heat a Wok over medium –high heat. Add in oil & heat till oil is hot. Add the garlic and fry till aromatic, approx 30 sec. Add pork and stir-fry till stiffens and cooked through (approx. 3 minutes). Add in remaining1 tsp soy sauce and the wine and fry for 1 minute. Add in broth and bring to a boil.

Stir in cornstarch mixture to recombine and add into the hot meat. Bring to a boil, stirring frequently and add in green onions stir to combine. Season to taste if needed and serve over the rice.