A great Northern Chinese classic: pork strips stir-fried in a wok with crisp green garlic scapes, glazed in dark soy sauce and spiced with dried chili.
Ingredients
- 400 g Pork shoulder
- 300 g Garlic scapes (garlic flower stems)
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp Brown sugar
- 3 tbsp Neutral vegetable oil
- 3 cloves Garlic
- 20 g Fresh ginger
- 2 pieces Dried red chili
- 1 tbsp Cornstarch
- 1 pinch White pepper
- to taste Salt
Method
- Slice the pork shoulder into thin strips, against the grain, to get tender ribbons. Set aside in a bowl.
- Prepare the marinade by mixing light soy sauce, Shaoxing wine, cornstarch, and a drizzle of oil. Coat the pork, massage briefly, then let rest while prepping the vegetables.
- Trim the ends of the garlic scapes and cut them into equal-length batons. Finely chop the garlic and ginger. Slice the dried chilies into pieces.
- Heat a wok over high heat until wisps of smoke appear. Add a drizzle of oil, then spread the pork out in a single layer. Sear quickly while tossing, until the meat is browned but still pliable. Remove and set aside.
- Add a little more oil to the wok. Sauté the garlic, ginger, and chilies until fragrant, without burning them.
- Add the garlic scapes. Stir-fry over high heat, tossing constantly, until tender but still crisp, with a few charred spots.
- Return the pork to the wok. Deglaze with a splash of Shaoxing wine and scrape up the browned bits from the bottom.
- Season with light soy sauce, dark soy sauce, brown sugar, white pepper, and a pinch of salt. Toss vigorously to coat, taste, and adjust.
- Serve immediately, piping hot, with plain white rice.
Nutrition
Per serving
- Energy
- 407.4 kcal
- Protein
- 21.74 g
- Carbohydrate
- 19.37 g
- Fat
- 26.15 g
- Fibre
- 2.58 g
- Calcium
- 7.25 mg
- Iron
- 0.35 mg
- Magnesium
- 15.48 mg
