Shredded pork with garlic sprouts
Garlic scapes, crisp and faintly sweet, wok-toss with velveted pork shreds and a glossy savory sauce. Their gentle garlic bite perfumes the dish without overpowering, making it a weeknight staple.
Instructions
- 1
Wash it clean.
- 2
Blanch the wood ear mushrooms for three to five minutes.
- 3
Cut the vegetables and meat into thin strips and arrange them on a plate; one-third of the tenderloin was used.
- 4
Sauté scallions and ginger until fragrant, add the shredded meat and stir-fry until it changes color, then pour in some soy sauce to add color.
- 5
Serve and set aside.
- 6
In another pan, sauté the green onions, ginger, and garlic until fragrant, then add the garlic sprouts and stir-fry until they change color.
- 7
Add some salt, pour in the wood ear mushrooms, and the stir-fried shredded meat.
- 8
Stir-fry briefly and drizzle with sesame oil.
- 9
On the table.
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Ingredients
Auxiliary Ingredients
- garlic scapes一小把
Main Ingredients
- pork tenderlointo taste
- black fungus五六朵