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

3 standard portions

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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))

Method

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. Mix all the sauce ingredients together in a small bowl and set aside.
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. Add the remaining 1/2 tablespoon oil and the ginger. Stir a few times to release fragrance.
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. 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.