Stir fryed pork with scallions Trooper York Style!

I love to cook Chinese food and everyone loves when I do. I always use the freshest ingredients and obviously no MSG. The key is to have all the sauces and vinegars and spices that make the dish.

One of Lee Lee's favorites is stir fryed pork with scallions.

Ingredients:

2lbs of Pork Loin

6 cloves of garlic

1/4 cup of olive oil

8 Bunches of scallions

Hosin Sauce

Rice Wine Vinegar

Soy Sauce

Dice the garlic and put it in the wok with the olive oil. Saute until it is caramelized but make sure you don't burn it.

Now I like to use great ingredients so I don't stint when I buy meat I get the best. What I do is buy a pork loin without too much fat. Put it in the fridge until it is really chilled. Then take it out and slice it paper thin with a really freakin sharp knife. Each slice should be about the size and the thickness of a silver dollar.

Put the pork in the pan and fry it up. Make sure you slop the garlic and oil all over the place to give it some flavor. When you have browned it up, drain out the excess oil but leave just a little or add a fresh drop or three.

Now when you cut the scallions don't cut them the way you usually do. That is to say slicing from the white side down. You need to cut them in long strips about two inches. Use all of the scallion both the white and the green parts just leave off the fuzzy stuff at the bottom. Toss in the scallions and stir fry that stuff around.

Add three table spoons of rice wine vinegar and stir it around. Add in 1/2 cup of low sodium soy sauce and stir. Add two tablespoons of hosin sauce and mush it all around until you have a thick gravy.

Now you can spice it up with a 1/2 teaspoon of red pepper flakes.

Serve over white rice.

(Note the photo is of shredded pork which is just cut differently, and it is a cheaper cut of pork)