Garlic Scapes Stir-fry

5 from 4 votes

This garlic scapes stir-fry recipe is best if made early in the late spring/early summer season, when the scapes are at their most tender.

Prep Time30

Cook Time5

Total Time35

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 377kcal

Author: Bill

Ingredients

For the pork & marinade:

8 ounces pork shoulder (cut into thin, 2-inch strips; can also use pork loin, pork butt, or even 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 (divided)
5 dried chili peppers (optional)
1 teaspoon ginger (finely julienned)
1 medium carrot (julienned into 2 x 1/4-inch lengths)
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)

US Customary - Metric

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.

Notes

If you don't eat pork, you can also use chicken or beef for this dish. See our posts on How to Velvet Chicken and How to Velvet Beef to make adjustments to the marinating step.

Nutrition

Garlic Scapes Stir-fry by The Woks of Life. 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