Stir-fried Pork with Garlic Scapes
A classic Chinese home-style dish with tender pork and crisp garlic scapes, quick stir-fry, delicious over rice.
Ingredients
10 items- Garlic scapes 300g
- Pork tenderloin 150g
- Garlic cloves 2
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- Cornstarch 1 tsp
- Salt a pinch
- Sugar a pinch
- Vegetable oil 2 tbsp
Nutrition
Steps （7 steps）
Trim garlic scapes and cut into 4cm pieces. Slice pork tenderloin thinly. Slice garlic cloves.
Marinate sliced pork with 1 tbsp cooking wine, 1 tbsp light soy sauce and 1 tsp cornstarch for 10 minutes.
Bring water to a boil, add a pinch of salt and oil. Blanch garlic scapes for 1 minute, then drain and plunge into cold water. Set aside.
Heat pan over medium heat with 2 tbsp oil. Stir-fry marinated pork until color changes (about 2 minutes). Remove and set aside.
Keep some oil in the pan, add sliced garlic and sauté over low heat until fragrant, about 30 seconds.
Turn to high heat, add garlic scapes and pork. Add 1 tsp dark soy sauce, some sugar and salt. Quickly stir-fry for about 1 minute.
Stir-fry until garlic scapes are tender-crisp and pork is well-seasoned. Serve immediately.
Tips
Key tips: Marinate the pork and pre-stir-fry it to keep it tender. Blanching the garlic scapes helps maintain their vibrant green color and crispness.
You May Also Like
More recipes you might enjoy
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.