Shredded Pork and Garlic Sprouts Stir Fry

Garlic Sprouts is one of the vegetables that I like, it’s sweet, crunchy and a good source of fibre but it’s not available whole year round but it has an excellent shelf life. Last weekend it started showing up on Asian groceries so I got hold of one bunch and decided to make something Asian and it’s called Shredded Pork and Garlic Sprouts Stir Fry. A very simple dish which goes well paired with freshly steamed rice.


250g pork, sliced into thin strips
1 bunch garlic sprouts, sliced
1 carrot, julienned
2 stalks spring onions, sliced
1 tbsp thinly sliced ginger
1 tsp cornstarch
1 white onion, sliced
2 tbsp light soy sauce
2 tbsp Chinese cooking wine
egg white from 1 egg
freshly ground black pepper


1. In a mixing bowl add pork, salt, cooking wine, light soy sauce, egg white and cornstarch. Mix well then set aside for 15 minutes.
2. In a wok heat oil then add pork in small batches and stir fry for 2 minutes, do not brown. Place pork in a colander then set it aside.
3. Using the same wok add onion and ginger then stir-fry until fragrant.
4. Add the carrots and garlic sprouts then stir-fry for 2 minutes.
5. Add the pork then season with salt and freshly ground black pepper.

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20 thoughts on “Shredded Pork and Garlic Sprouts Stir Fry

  1. We call them garlic scapes in the US. And yes, definitely short harvesting season but when it’s available they’re absolutely delicious and one of my fav items to use. Tasty stir-fry.

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