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5.0 from 9 votes

Garlic Scapes Stir-fry

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 Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Calories: 377 kcal
Course: Main Course
Cuisine: Chinese

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)

Instructions

    Cup of Yum
  1. In a medium bowl, add the pork, cornstarch, water, Shaoxing wine, oyster sauce, and vegetable oil. Mix well and set aside for 20 minutes.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • 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 Information

Calories 377kcal (19%) Carbohydrates 37g (12%) Protein 17g (34%) Fat 19g (29%) Saturated Fat 9g (45%) Cholesterol 41mg (14%) Sodium 297mg (12%) Potassium 254mg (7%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2718IU (54%) Vitamin C 32mg (36%) Calcium 193mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 37g 12%
Protein 17g 34%
Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 41mg 14%
Sodium 297mg 12%
Potassium 254mg 5%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 2718IU 54%
Vitamin C 32mg 36%
Calcium 193mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.