Stir-Fried Taiwanese Pork with Garlic and Scallions

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory Taiwanese pork stir-fry featuring tender pork slices cooked with fragrant garlic and scallions, perfect for a quick and satisfying meal. This Chinese-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder, thinly sliced, garlic cloves, minced, scallions, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 10 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

400 g pork shoulder, thinly sliced
4 garlic cloves, minced
3 stalks scallions, chopped
2 tbsp soy sauce
1 tbsp rice wine
1 tsp cornstarch
2 tbsp vegetable oil
1/4 tsp white pepper
1 tsp sugar

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Instructions

Step 1: Toss 400 g thinly sliced pork shoulder with 1 tsp cornstarch, 2 tbsp soy sauce, 1 tbsp rice wine, and 1/4 tsp white pepper in a bowl. Let marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add the marinated pork to the wok and stir-fry for 4-5 minutes until the pork is cooked through and edges begin to brown.
Step 4: Stir in 1 tsp sugar and 3 chopped scallions, cooking for another 1 minute until the scallions soften and the sauce thickens slightly, coating the pork.