Stir-fried Garlic Scapes with Shredded Pork
Ingredients
- 1 garlic scapes
- 500 pork tenderloin
- 6 light soy sauce
- 2 oyster sauce
- 0.5 dark soy sauce
- 2 cornstarch
- a pinch chicken bouillon powder
- rapeseed oil
Instructions
- Prepare the ingredients: a piece of pork tenderloin (pork shoulder or leg also work) and garlic scapes.
- Slice the pork into thin slices first — this makes it easier to cut into fine strips.
- Cut the sliced pork into thin strips. Thinner strips absorb seasoning better and have a nicer texture.
- Soak the cut strips in cold water to draw out the blood. For faster results, squeeze and rinse the meat repeatedly until the water runs clear.
- Drain the pork strips well, then add 2 tbsp oyster sauce, 2 tbsp light soy sauce, and 0.5 tbsp dark soy sauce. Massage the seasonings into the meat until absorbed.
- Add 1 tbsp cornstarch and continue massaging until evenly coated.
- Once marinated, pour a thin layer of oil over the top to seal in the moisture. You don't need much — this oil will also be used when stir-frying, so nothing goes to waste.
- Cut the garlic scapes into small segments, wash them clean, and they're ready for stir-frying.
- Heat your wok and let any residual water evaporate completely before adding oil — otherwise the hot oil will splatter and can cause burns.
- Once the wok is dry, add the rapeseed oil and heat it until hot, then turn off the heat. Rapeseed oil should be heated first, then allowed to cool slightly before cooking — this brings out more aroma. Use a bit more oil than usual for stir-frying: it prevents the meat from sticking and adds great flavor. Too little oil really does affect the taste.
- Stir-fry the garlic scapes first over medium heat. Cook until fragrant and softened — the natural sweetness will come out. The scapes are ready when the skin on the surface starts to blister and looks different from the raw state.
- Stir-fry the marinated pork strips over medium-high heat. Cook until the surface turns completely white, then add 4 tbsp light soy sauce and a pinch of chicken bouillon powder. Continue stir-frying until the grain of the meat becomes visible on the surface.
- Tip: For the best results, marinate the pork strips in advance, cover the surface with oil, and refrigerate overnight before stir-frying the next day.
