One of our member’s favorite ways to eat garlic scapes adapted from the Woks of Life family food blog. Garlic scapes retain their bite and are enhanced with the various condiments and wok fire. Delicious!
Ingredients
For the pork & marinade:
• 8 ounces pork belly
• 1 teaspoon cornstarch
• 2 teaspoons water
• 1 teaspoon Shaoxing wine
• 1 teaspoon oyster sauce
• 1/2 teaspoon vegetable oil
For the rest of the dish:
• 1 1/2 tablespoons vegetable oil
• 5 dried chili peppers
• 1 teaspoon ginger (finely julienned)
• 1 medium carrot (julienned)
• 10 ounces garlic scapes (cut into 2-inch pieces)
• 2 teaspoons Shaoxing wine
• 1/3 cup chicken stock or water
• 1/8 teaspoon ground white pepper (or to taste)
• 1/4 teaspoon sugar
• 1/2 teaspoon sesame oil
• 2 teaspoons light soy sauce (or to taste)
• 2 teaspoons cornstarch (mixed with 1 tablespoon water)
Instructions
• In a medium bowl, add the pork, cornstarch, water, Shaoxing wine, oyster sauce, and vegetable oil. Mix well and set aside for 20 minutes.
• Place the wok over high heat until it is just starting to smoke. Spread 1 tablespoon of vegetable oil around the perimeter of the wok. Spread the pork on the wok in one layer, and sear for 1 minute on each side. Remove the pork from the wok, and set aside. (For more tips on searing meat, see Judy’s post on how to keep food from sticking to your wok.)
• Add ½ tablespoon oil to the wok. Add the dried chilies, ginger, carrots, and garlic scapes. Stir-fry over medium high heat for 1 minute to give the scapes a good sear. Add the Shaoxing wine. Continue to stir-fry for another 20 seconds.
• Add the chicken stock or water, and increase the heat to high. Push everything into the middle of the wok, cover, and cook for 30 seconds. Remove the cover and stir the vegetables around the super hot perimeter of the wok to create some wok hei.
• Next, add the cooked pork and its juices, along with the ground white pepper, sugar, sesame oil, and soy sauce. Continue to stir-fry at high heat for another 20 seconds. Give it a taste and re-season according to your own taste.
• Add the cornstarch slurry, being sure to pour it directly into the standing liquid, and stir-fry for another 15 seconds. Transfer to a serving plate. Served with steamed rice.
