I've loved stir-fried garlic sprouts with shredded pork since I was little—it's such a delicious and satisfying dish! After experimenting and refining it to my liking, I discovered my child loves it too. So I'm saving this recipe for my little one, so that wherever they are in the future, they can always taste their mother's cooking. 👅
Materials
Steps for making stir-fried garlic sprouts with shredded pork
Prepare the ingredients: a piece of pork tenderloin (pork foreleg or hind leg meat is also acceptable), and garlic shoots.
Slice the meat into thin slices; this will make the shreds more delicate.
Cut the previously sliced meat into thin strips; the thinner the strips, the easier it will absorb the flavors and the better the texture.
Soak the sliced meat in tap water to remove the blood. If you want to speed up the process, you can use your hands to squeeze the meat, changing the water each time, and repeating this process until the water runs clear.
Squeeze out the excess water from the shredded meat, add two tablespoons of oyster sauce, two tablespoons of light soy sauce, and half a tablespoon of dark soy sauce, then knead and mix to allow the flavors to be absorbed.
Add another spoonful of starch and continue kneading until well combined.
After marinating the meat, pour a thin layer of oil to seal the surface. You don't need too much; you can use this oil while stir-frying, so nothing will go to waste.
Once the garlic scapes are cut into small sections and washed clean, they're ready to be stir-fried.
Clean the wok and turn on the heat to evaporate all the water. Otherwise, when you add oil, it will splatter and cause burns.
After the water evaporates, don't turn off the heat. Add the oil and heat it up, then turn off the heat. Rapeseed oil needs to be heated first, then turned off the heat and allowed to cool slightly before stir-frying to bring out its aroma. You need a little more oil than usual for stir-frying, but not too much. This is to prevent meat from sticking to the bottom and to enhance the aroma. Too little oil really won't taste good.
First, stir-fry the garlic shoots over medium heat until fragrant and softened, at which point the sweetness will emerge. Continue stir-frying until the skin of the garlic shoots looks different from before and starts to blister.
Stir-fry the shredded pork over medium-high heat until it turns completely white. Add four tablespoons of light soy sauce and a pinch of chicken bouillon powder, and continue stir-frying until the surface of the pork shows its natural grain.
The last time I stir-fried it, it turned out exceptionally well because I marinated the shredded pork in advance, then refrigerated it overnight, sealing the surface of the bowl with oil, before stir-frying it the next day.
