- 1 1/2 pounds pork tenderloin (OR shoulder, cut into thin shreds)
- 2 tablespoons peanut oil (OR vegetable oil)
- 2 tablespoons garlic (peeled and chopped)
- 2 chilies (dried)
- 1 bunch scallions (OR green onion, trimmed and cut into 2-inch lengths, separate the white parts from the green parts)
- 3 tablespoons soy sauce
- 4 cups white rice (cooked)
- Put oil in large, nonstick skillet (12 inches is best) and turn heat to high; a minute later, add garlic and chiles, cook stirring occasionally, until the garlic begins to color, just a minute or so. Add pork and stir once or twice. Cook until it begins to brown, about a minute. Add white parts of the scallions and stir; cook another minute, stirring occasionally. Stir in the green parts of the scallions and stir; cook for 30 seconds, then turn off heat and add the soy sauce. Serve immediately with white rice.