From Farm to Wok: A Zesty Pork and Garlic Scape Stir-fry (Buta to Ninniku no Me Itame)
Details
A quick, crunchy, and savory stir-fry that brings the field-fresh taste of garlic scapes straight to your plate.
Ingredients
Instructions
Prepare the Ingredients
Cut the pork into bite-sized pieces. Trim the garlic scapes and cut them into 2-inch (5cm) lengths. Thinly slice the onion. Mince the garlic and ginger.
Sauté the Aromatics
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the minced garlic and ginger and stir-fry until fragrant.
Cook the Pork
Add the pork to the pan, season with a little salt and pepper, and stir-fry until it changes color.
Combine and Stir-fry
Add the sake to the pan, followed by the sliced onion and garlic scapes. Continue to stir-fry until the vegetables are cooked to your desired tenderness—they should still have a slight crunch.
Finishing Touches
Stir in the chicken stock powder and soy sauce, ensuring everything is well combined. Drizzle with sesame oil, give it one last quick toss, and immediately remove from the heat.
Serve
Transfer to a plate and serve hot, preferably with a side of steamed white rice.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.