Garlic Sprout Shredded Pork (蒜苔肉丝)

Instructions

1. 1Cut pork into 5 cm × 3 mm strips. Toss with Shaoxing wine, ½ tbsp light soy, and cornstarch. Let sit 10 minutes.

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 肉丝裹上晶莹微黏的浆液Pork strips are coated in a glossy, slightly sticky slurry

   You know it's right when: Surface is tacky but not wet

2. 2Trim the tough ends off the garlic sprouts and cut them into 5 cm pieces.

   🔍 Look for

   Visual: 蒜苔鲜绿，折断时清脆有声Sprouts are bright green and snap cleanly

   You know it's right when: No fibrous stringiness at the cut end

3. 3Heat 1 tbsp oil in a wok over high heat until shimmering. Add pork strips and sear 30 seconds without stirring, then stir-fry until white.

   🔍 Look for High heat 30-45 秒 · 30-45 seconds

   Visual: 肉丝边缘变白，肥肉开始出油Pork edges turn opaque white; fat renders at edges

   You know it's right when: Pork releases from pan easily — crust has formed

4. 4Add remaining oil and garlic. Stir 10 seconds until fragrant, then add garlic sprouts and salt.

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 蒜片变浅金；蒜苔颜色变鲜亮Garlic turns pale gold; sprouts brighten to vivid green

   You know it's right when: Aromatics sizzle without browning

5. 5Stir-fry 1-2 minutes until sprouts are tender-crisp. Splash in dark soy and remaining light soy. Toss 15 seconds and serve.

   🔍 Look for High heat 1-2 分钟 · 1-2 minutes

   Visual: 蒜苔油亮微塌但保持脆感Sprouts glossy, slightly wilted but still crisp

   You know it's right when: Sprout snaps with slight resistance, not mushy