Stir-Fried Garlic Scapes with Pork

Slice 200 g pork loin against the grain about 2 mm thick. Mix with 5 ml light soy sauce, then coat with 1 tsp cornstarch and 5 ml oil. Marinate for 10 minutes while completing Step 2.

Trim the woody ends and buds from the garlic scapes, rinse and drain, then measure 300 g and cut into about 4 cm lengths. Mince three garlic cloves. Have everything ready and finish the pork's 10-minute marinade before cooking.

Heat the wok and add 10 ml oil. Spread in the pork and stir-fry over medium-high heat for about 2 minutes, separating and turning the slices until cooked through; cut the thickest slice to check that no raw center remains. Transfer to a clean plate. Work in batches if crowded, dividing the oil between them.

Add the remaining 5 ml oil to the same wok. Cook all the garlic over medium heat for about 15 seconds until fragrant without browning. Add all the scapes and stir-fry over medium-high heat for about 2–3 minutes, until bright green, tender enough to bite through and still crisp. Stop before they turn yellow and limp.

Return all the pork and its juices to the wok and add the remaining 10 ml light soy sauce. Toss over medium-high heat for about 30–60 seconds, until the pork is hot throughout and a thin coating clings to the food with no pooled sauce. Turn off the heat, plate and serve hot.