Main ingredients 🥩
PorkGarlic scapesGarlicGingerChili pepperDouchi sauce
Hwang Jin-sun Changyingtou
A Taiwanese-style rice thief stir-fry where crisp garlic scapes and savory ground pork absorb the deep flavor of douchi sauce.
🙋 Recommended for
- ⭐ People looking for a unique rice-thief side dish that's great mixed with steamed rice
- ⭐ People who want to enjoy a different Chinese-style stir-fry using garlic scapes
Ingredients needed 🛒2 servings
- Ground pork 200g
- 1 bundle garlic scapes
- Minced garlic 1 tbsp
- Minced ginger 0.5 tsp
- 1 red chili pepper
- Douchi (black bean) sauce 1.5 tbsp
- Soy sauce 1 tbsp
- Sugar 0.5 tbsp
- Cooking wine 1 tbsp
Recipe 🍳
- Wash the garlic scapes clean and chop them evenly into about 1 cm pieces.
- Finely chop or slice the red chili pepper to a similar size as the garlic scapes.
- Heat a pan and add plenty of oil. First add the douchi (black bean) sauce and stir-fry thoroughly until fragrant.
- Add the minced garlic, minced ginger, and the chopped red chili pepper to the fried douchi sauce and stir-fry together to maximize the aroma.
- Add the ground pork and stir-fry over high heat, breaking it apart so it doesn't clump.
- When the meat starts to turn white, add soy sauce, sugar, and cooking wine, and stir-fry until it reduces to a savory glaze.
- Finally, add the chopped garlic scapes and stir-fry quickly over high heat just until the seasoning is evenly distributed, preserving the crisp texture.
- Cut the garlic scapes and chili pepper into 1 cm pieces, and mince the garlic and ginger.
- Heat oil in a pan, stir-fry the douchi sauce, then add the garlic, ginger, chili pepper, and ground pork, and stir-fry.
- Season with soy sauce and sugar, then add the garlic scapes and stir-fry quickly over high heat.
Cooking tips 💡
- The douchi sauce must be stir-fried sufficiently in oil to remove its unique astringency and bring out its savory depth.
- Cooking garlic scapes too long makes them tough and discolors them, so the key is to add them right before turning off the heat to maintain their crisp texture.
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