Pork and Green Onion Stir-Fry

Just a real simple stir-fry here (which Vanessa made herself). Good, clean flavors. Not a lot of fuss, but a nice delivery of flavors. We added some ginger and a chile to it just for old times' sake.

1 ½ lbs. boneless pork loin
12 green onions
1 tablespoon cornstarch
1 tablespoon oyster sauce
2 teaspoons sugar
2 teaspoons soy sauce (divided use)
1 tablespoon peanut oil or vegetable oil
2 cloves garlic, minced
1 tablespoon Chinese rice wine or dry sherry wine
¾ cup chicken broth
Salt and freshly ground pepper
4 cups steamed white rice

Cut the pork into thin shreds, about 1/4 inch wide by 2 inches long.

Trim the root ends of the green onions, split lengthwise and cut into 1-inch pieces on the diagonal. Set aside.

Mix together the cornstarch, oyster sauce, sugar, 1 tsp of the soy sauce, and 1 tsp water in a small bowl.

Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry until aromatic, about 30 seconds. Add the pork and stir-fry until it stiffens and is cooked through, about 3 minutes.

Add the remaining 1 tsp soy sauce and the wine and stir-fry for 1 minute. Add the broth and bring to a boil.

Stir the cornstarch mixture co recombine and add to the meat. Bring to a boil, stirring frequently, and add the green onions. Taste and season with salt and pepper. Stir to combine and serve over the rice.