Stir Fry Sliced Pork With Young Ginger and Spring Onion - Featured In Group
⏲ ~48 min total · prep 13 · cook 35 · 4 servings
Snacks⏱ 40 min total🔥 3.7g net carbs⚡ ≈243 kcal/serving~5% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 12 oz boneless pork loin, sliced 1/8 inch thick across the grain
- 2 tbsp tamari, divided
- 2 tsp toasted sesame oil, divided
- 1/2 tsp white pepper
- 2 oz young ginger, peeled and cut into paper-thin matchsticks
- 4 spring onions, cut into 2-inch lengths, whites and greens kept apart
- 2 tbsp avocado oil, divided
- 1 tsp allulose
- 1/4 cup chicken broth
Instructions
- Toss the pork slices with 1 tbsp of the tamari, 1 tsp of the sesame oil, and the white pepper; let them sit 20 minutes to season through.
- Stir the remaining 1 tbsp tamari together with the chicken broth and allulose in a small bowl — this is your finishing sauce.
- Heat 1 tbsp of the avocado oil in a wok over the highest heat until it just begins to smoke; add the ginger matchsticks and spring onion whites and stir-fry 40 seconds, until fragrant and the edges curl, then scoop them out.
- Add the remaining 1 tbsp avocado oil, lay the pork in a single layer, and let it sear undisturbed 30 seconds until the edges turn tan, then stir-fry 1 minute more until only a whisper of pink remains.
- Return the ginger and scallion whites, pour the sauce down the hot side of the wok, and toss 30 seconds until it reduces to a glaze that clings to the pork instead of pooling.
- Kill the heat, toss in the scallion greens with the remaining 1 tsp sesame oil, and plate immediately — the greens wilt from residual heat alone.
Why this recipe works
- Young ginger Shredded into paper-thin matchsticks, young ginger stir-fries in 40 seconds without turning fibrous, and its heat reads brighter and greener than mature root.
- Two-stage seasoning A 20-minute toss in tamari, sesame oil, and white pepper seasons the slices through, then a second sauce poured down the hot wok reduces into a glaze.
- Single-layer sear Laying the pork flat for an undisturbed 30 seconds browns the edges before any tossing, which is the difference between colored slices and steamed gray ones.
Tips for making this recipe well
Slice against the grain
Cut the loin into 1/8-inch slices across the grain while it's still cold from the fridge. With-the-grain slices turn chewy no matter how fast they cook.
Prep everything first
The cooking moves in 30-to-40-second bursts. Measure the finishing sauce and cut the spring onions before the wok heats, or you'll be chopping while the pork overcooks.
Commit to high heat
Wait for the avocado oil to begin smoking before the ginger goes in. A shy wok steams the aromatics and the pork into one gray pile.
Watch for the glaze
The sauce is finished when it clings to the pork instead of pooling on the wok floor. That takes about 30 seconds of tossing.
Greens off the heat
Kill the heat before the scallion greens go in. Residual heat wilts them while they stay green.
Serving suggestions
Young ginger is the reason to cook this the week you find it. Its matchsticks fry up mild and faintly floral against thin pork slices, and the whole plate comes in at 3.7 net carbs. Eat it straight from the wok, or over cauliflower rice to catch the glaze; the wilted spring onion greens are the only garnish it needs. Cold from the container the next day, the ginger has settled into the pork, and we consider that a fair trade.
Storage and meal prep
Cool the stir-fry, then refrigerate it covered for 3 to 4 days. The glaze stiffens when cold, so reheat briefly in a hot skillet rather than the microwave; the pan brings back the sear, the microwave dulls it. Freezing holds for 2 to 3 months, though the ginger softens and the greens fade, so thawed batches suit a rice bowl more than a platter.
Variations worth trying
- Chicken version Thin-sliced chicken thigh or breast takes the same marinade and sear; cook it through to 165°F.
- Beef version Flank steak sliced thin across the grain sears the same way at the same high heat.
- Extra ginger Push the young ginger to 3 oz for a plate where it leads instead of supports.
- Chili finish A spoonful of chili crisp over the plated pork, or a pinch of red pepper flakes with the aromatics.
Frequently asked questions
What is young ginger?
The early-harvest root: pale, thin-skinned, and free of the fiber that makes mature ginger stringy. Peel it with a spoon and slice it fine.
Can I skip the 20-minute marinade?
Shorten it if you must, but the tamari needs time to season thin slices through. Use the wait to mix the sauce and cut the greens.
My pork turned gray. What happened?
The wok wasn't hot enough or the slices crowded. Heat the oil until it begins to smoke and lay the pork in a single layer.
Is there sugar in the sauce?
The recipe sweetens with 1 teaspoon of allulose, which is why the plate holds at 3.7 net carbs. No table sugar touches the wok.
Can I double the recipe?
Yes, but sear the pork in two batches so every slice touches the wok. Crowding is what turns a stir-fry into a stew.
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