2 tablespoons peanut or vegetable oil
2 tablespoons garlic, peeled and chopped
2 dried chiles
1 1/2 pounds boneless pork, preferably from the shoulder
    (Boston butt or picnic), sliced thinly and dried
1 bunch scallions, cut into 2-inch lengths, white and green parts separated
3 tablespoons soy sauce
Cooked white rice

Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chiles; cook, stirring occasionally, until garlic begins to color.

Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally.

Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately with rice.