Sautéed Pork with Ginger-Scallion Sauce
Tender pork strips stir-fried with a fragrant ginger and scallion sauce, balanced with a touch of soy and sesame oil. This chinese-inspired pork ready in about 20 minutes blends thinly sliced pork tenderloin, minced fresh ginger, stalks, finely chopped scallions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300 g, thinly sliced pork tenderloin
- 2 tbsp, minced fresh ginger
- 3 stalks, finely chopped scallions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp white pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 2 tbsp minced fresh ginger and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 300 g thinly sliced pork tenderloin, spreading slices evenly. Stir-fry for 4-5 minutes until pork is cooked through and starting to brown at edges.
- Step 3: Stir in 3 chopped scallion stalks, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Cook together for 1 minute, tossing to coat pork evenly and allow sauce to thicken slightly.
- Step 4: Remove from heat and serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Pork with Ginger-Scallion Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Pork with Ginger-Scallion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Pork with Ginger-Scallion Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Pork with Ginger-Scallion Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Pork with Ginger-Scallion Sauce?
Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
