Stir-Fried Minced Pork with Garlic Scapes
蒜苔炒肉末，三碗米饭都不够吃 · pan chinese cuisine
A family-favorite Chinese home dish. The author notes kids love it and suggests skipping the bird's eye chilies for children or anyone sensitive to spice.
Rosa DelgadoThird-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
Rinse the garlic scapes and cut them into small dice. Give the ground pork a quick pass through a meat grinder so it is not too fine — a bit of texture is better. Mix the pork with light soy sauce, dark soy sauce, and oyster sauce.
✅ Done when: The scapes are evenly diced and the pork is uniformly coated with the soy-oyster mixture.
- 2
Step 2
Add a pinch of salt and sugar plus the cornstarch, pour in an appropriate amount of water, and stir until smooth. Set this sauce aside.
✅ Done when: The mixture is a smooth, lump-free slurry, ready to use.
Sauté the minced scallion, ginger, and garlic together until fragrant.
✅ Done when: The aromatics smell fragrant and are sizzling, without browning.
Add the minced pork and stir-fry until it changes color. Cook it a little longer to develop a slightly charred, toasted aroma.
✅ Done when: The pork is no longer pink and smells lightly browned and toasty.
- 5
Step 5
Pour in the reserved sauce mixture.
✅ Done when: The sauce is evenly distributed through the pork in the pan.
Simmer until the sauce thickens, then remove the pork from the pan.
✅ Done when: The sauce has thickened and coats the pork.
In the same pan, stir-fry the garlic scapes for 1 to 2 minutes. If you prefer them softer, cook a little longer — it comes down to personal preference (the author likes them crisp).
✅ Done when: The scapes are heated through and slightly softened, still bright green.
- 8
Step 8
Add the bird's eye chilies for brightness and heat (omit if you don't like spicy food).
✅ Done when: The chili pieces are evenly mixed into the scapes.
Return the pork to the pan and stir-fry everything together until the sauce is thick and glossy, then serve.
✅ Done when: The sauce is thick and clings evenly to the pork and scapes.
- 10
Step 10
Serve hot over plenty of rice — the author's kids eat two bowls each with this dish. For children who can't handle spice, leave out the chilies; it's just as good.
✅ Done when: The dish is plated and ready to eat with rice.