Pork Stir-Fry with Greens

Far better—and even faster—than any takeout.
TIME 15 minutes, plus time to freeze the meat
MAKES 4 servings
1 pound boneless pork shoulder
1 pound greens (like bok choy or mustard)
2 tablespoons vegetable oil
1½ tablespoons minced garlic
2 tablespoons soy sauce
Juice of ½ lime
¼ cup stock or water, optional
½ cup chopped scallions for garnish

1 Put the pork in the freezer for 15 to 30 minutes; once it’s firm, slice it across the grain as thinly as you can, then cut the slices into bite sized pieces. Rinse the greens well and trim any thick stems if necessary; roughly chop them.

2 Heat a large skillet over high heat until it begins to smoke. Add 1 tablespoon of the oil, swirl the pan, then add all the pork. Cook, stirring occasionally, until the pork browns and loses its pink color, 2 to 3 minutes. Transfer the pork to a bowl with a slotted spoon and lower the heat to medium.

3 Add the remaining tablespoon of oil to the skillet. Swirl it around and add the garlic. Stir once or twice. As soon as the garlic begins to color—10 to 15 seconds— return the heat to high and add the greens and 2 tablespoons water. Stir frequently, just until the greens wilt, 2 or 3 minutes longer.

4 Add the pork back to the skillet and stir for 1 minute. Add the soy sauce and lime juice, stir, turn off the heat, and taste, adding more soy sauce if you like. If the mixture is drier than you like, add the stock and heat through. Garnish with the scallions and serve immediately.

  • 8 Other Vegetables to Try. Increase or decrease the cooking time in Step 3 so that they’re still a little crisp when you return the pork to the pan

1 Bean sprouts
2 Carrots
3 Celery
4 Snow peas
5 Snap peas
6 Green beans
7 Turnips
8 Radishes

  • You can use any greens in this recipe—tender or sturdy—or any of the more unusual greens available at farmers’ markets and Asian grocers. Sometimes, if greens have thick stems, I separate them from the leaves and give them a head start, but here I just chop them up to cook all together, which gives you both crunchy and tender pieces.

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