Pork Scallopini Vermicelli Stir-Fry with Garlic Soy Greens
A quick, weeknight-friendly pork scallopini stir-fry tossed with vermicelli and crisp garlic-scented greens. Chinese-Italian fusion vibes, bright soy glaze, and a touch of sesame oil for depth.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb pork scallopini (or thinly sliced pork shoulder)
- 3 oz vermicelli rice noodles
- 1 cups baby bok choy or greens mix
- 1 cloves garlic, minced
- ½ tablespoon fresh ginger, grated
- 1 tablespoons soy sauce
- ½ tablespoon oyster sauce
- ½ teaspoon sesame oil
- ½ tablespoon rice vinegar
- ½ tablespoon vegetable oil
- ½ 1/4 teaspoon black pepper
- ½ teaspoon cornstarch mixed with 2 tablespoons water
- 1 scallions, sliced
Instructions
- Cook vermicelli according to package; drain and rinse, set aside (2 min).
- Season pork with pepper; heat oil in a skillet over medium-high and sear pork 2–3 min per side until browned.
- Add garlic and ginger; sauté 30 sec until fragrant, then stir in soy, oyster sauce, vinegar, and sesame oil.
- Toss greens in; cook 1–2 min until wilted, then add vermicelli and cornstarch slurry; toss 1–2 min until glossy.
- Finish with scallions; plate with greens beneath noodles for a complete plate.
- Flavor boost: squeeze a few drops of lime juice just before serving.
Chef’s Pro Tips
- Pound pork slightly to tenderize.
- Use the cornstarch slurry for a quick glaze.
- Cook noodles al dente to avoid mush.
- Add a splash of lime for brightness.
Serving Suggestions
Serve with steamed jasmine rice and a simple cucumber salad on the side.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok or skillet over medium heat.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 28 |
| carbs | 38 |
| fat | 14 |
| fiber | 3 |
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