Garlic Scape Stir Fry with Pork (蒜苔炒肉丝)

Ingredients

• 6 oz (170 g) pork loin (, sliced to 1” (2.5 cm) long 1/4” (5 mm) matchsticks (or tenderloin))
• 1/2 tablespoon Shaoxing wine ((or dry sherry))
• 1 teaspoon light soy sauce ((or soy sauce))
• 1 teaspoon peanut oil ((or vegetable oil))
• 1/2 teaspoon cornstarch
• 2 teaspoons light soy sauce ((or soy sauce))
• 1 teaspoon dark soy sauce ((or regular soy sauce) (*footnote 1))
• 1 teaspoon sugar
• 1/8 teaspoon salt ((*footnote 2))
• 1 1/2 tablespoons peanut oil ((or vegetable oil))
• 1 thumb ginger (, minced)
• 12 oz (340 g) garlic scapes (, sliced into 1” (2.5 cm) pieces (yields 2 1/2 cups once cut))

Steps

1. 1

   Combine the pork, Shaoxing wine, soy sauce and peanut oil in a small bowl. Mix well. Add the cornstarch and mix with your fingers to coat the pork evenly.

2. 2

   Mix all the sauce ingredients together in a small bowl and set aside.

3. 3

   Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Spread the pork with as little overlap as possible. Let cook for 1 minute, until the bottom is lightly browned. Flip and stir a few times, until the pork is just cooked through. Transfer to a plate.

4. 4

   Add the remaining 1/2 tablespoon oil and the ginger. Stir a few times to release fragrance.

5. 5

   Add the garlic scapes. Cook and stir for 2 minutes for Asian garlic scapes, until the garlic scapes start to soften. Cook for a longer time for American garlic scapes (*footnote 3). Taste a piece of garlic scape. It should be starting to turn tender and easy to bite into.

6. 6

   Pour the sauce over the garlic scapes. Stir and cook until the garlic scapes have turned tender but are still a bit crisp, or to the degree you prefer, 1 minute or so. Return the pork to the pan and stir a few times to mix everything well, then immediately transfer to a large serving plate. Serve hot as a main dish over steamed rice.