Stir-Fried Pork with Garlic Sprouts (Suan Miao Chao Rou)
让米饭不知不觉就见底的下饭菜——蒜苗炒肉 · pan chinese cuisine
Garlic sprouts (suan miao) are the young shoots of garlic, with a milder flavor than garlic cloves. This dish pairs thin slices of skin-on pork with the classic trio of Pixian chili bean paste, fermented black beans, and sweet wheat sauce for a glossy, savory rice-friendly stir-fry.
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)
- 376.2(Main ingredients only; seasoning not counted)
- Protein (g)
- 23.9(Main ingredients only; seasoning not counted)
- Fat (g)
- 24.8(Main ingredients only; seasoning not counted)
- Carbs (g)
- 14.6(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 528.4(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.59 oz — cut into sections, with stems and leaves separated
zhu tui rou猪腿肉
17.64 oz
0.25 oz — finely chopped
0.88 oz
0.35 oz
0.11 oz
as needed
as needed
as needed
Techniques you'll use
- Dry-frying (gan bian) ↗
Drive off moisture in a bare wok to concentrate flavor and chew.
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Char the skin side of the pork leg over a flame until golden brown. (Alternative: heat a dry, unoiled wok and sear the skin side against the hot pan until charred and golden.)
✅ Done when: The pork skin is evenly charred to a golden-brown color.
- 2
Step 2
Scrub the charred skin under water to remove any remaining hair and residue.
✅ Done when: The skin is clean, with no hair or burnt bits left when rubbed.
Place the pork in a pot of cold water with the scallion whites, ginger slices, and Sichuan peppercorns. Bring to a boil over high heat, then reduce to low heat.
✅ Done when: The water has come to a rolling boil and the heat has been turned down to a gentle simmer.
Simmer until a chopstick inserted into the meat releases no bloody juices, then remove the pork and set aside.
✅ Done when: A chopstick inserted into the meat comes out with clear liquid and no blood.
- 5
Step 5
Once the pork has cooled, slice it as thinly as possible.
✅ Done when: The slices are uniformly thin enough to curl when cooked.
Add a little oil to the wok to coat it, then add the pork slices and stir-fry over medium-low heat.
✅ Done when: The fat in the slices has begun to render as they sizzle in the pan.
Fry until the slices curl up, then pour off the excess oil.
✅ Done when: The edges of the pork slices have visibly curled up like little cups.
Push the pork to one side, add the Pixian bean paste and fermented black beans, and stir-fry until fragrant and the red oil is released.
✅ Done when: The paste mixture is aromatic with red oil pooling in the pan.
Turn to high heat, add the sweet bean sauce and sugar, and toss everything together with the pork until evenly coated.
✅ Done when: Every slice is evenly glazed with the sauce mixture.
Add the garlic sprout stems and stir-fry over high heat until softened.
✅ Done when: The stems have turned bright green and lost their raw crispness.
Finally add the garlic sprout leaves, stir-fry until just cooked through, and remove from the wok.
✅ Done when: The leaves are just wilted and bright green, with no raw taste.
- 12
Step 12
Serve hot — glossy and red-tinged, rich on the palate, the kind of dish that quietly finishes a whole bowl of rice.
✅ Done when: The finished dish has a glossy red color and is served immediately.