Stir-Fried Garlic Scapes with Shredded Pork

Ingredients

• Pork tenderloin: 50 g
• Garlic scapes: 150 g
• Ginger: 3 slices
• Cornstarch: 1 tablespoon
• Sichuan peppercorns: 5 pieces
• Salt: 1 teaspoon
• Soy sauce: 1 tablespoon

Instructions

1. Wash the garlic scapes and cut them into sections, slice the pork and ginger into thin strips. Set aside.
   • Rinse the tofu and cut it into 2-3 cm cubes.
   • Blanch the tofu in cold water with a pinch of salt to remove any beany taste. Bring to a boil, then remove the tofu and set aside to drain.
   • Wash the baby napa cabbage and cut it into pieces about 3 cm long.
   • Beat the eggs in a bowl until well-mixed.
2. Sprinkle the garlic scapes with a little salt, mix well, and let them marinate for a while. (This enhances the flavor and helps maintain their bright green color.)
3. Dissolve the cornstarch in 1 tablespoon of water. Add the starch mixture and soy sauce to the pork, mix well, and marinate for 15 minutes.
4. Heat a generous amount of oil in a pan to about 60–70% of its maximum heat. Remove the pan from the heat, add the pork, and use a spatula to spread it out evenly. Return the pan to the heat. (Keeping the oil at a moderate temperature is key to making the pork tender.) Stir-fry until the pork changes color, then remove it. Drain any excess oil, leaving only a small amount in the pan.
5. Return the pork to the pan, add the remaining ginger strips and Sichuan peppercorns, and stir-fry briefly. Then add the garlic scapes.
6. Stir-fry until the garlic scapes turn vibrant green. Pour a small amount of cold water along the edge of the pan (not too much!). The steam will help cook the garlic scapes thoroughly.
7. Your delicious Stir-Fried Garlic Scapes with Shredded Pork is ready to serve! 😊