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You won’t be able to put your chopsticks down! Pork and Garlic Scape Stir-Fry with Oyster Sauce

4.6

(183 reviews)

Time

approx. 15mins

It’s easy because you use a premixed sauce! Just give it a quick stir-fry for a hearty, energy-boosting dish. It goes perfectly with rice.

  • Calories

    459kcal

  • Carbs

    6.2g

  • Fat

    38.5g

  • Protein

    15.9g

  • Net Carbs

    5.2g

  • Sodium

    707.4mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2人分 ]

  • thinly sliced pork belly200 g
  • garlic scape5
  • sesame oil½ tablespoon
  • ginger1 knob

☆ Sauce

  • sake1 tablespoon
  • sugar½ teaspoon
  • soy sauce½ tablespoon
  • oyster sauce1 tablespoon
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Cut the pork into 1 ¼ inch (3 cm) pieces.

2

Cut the garlic scapes into 1 ½ inch (4 cm) lengths. Julienne the ginger.

3

Put the ingredients marked with ☆ in a bowl and mix.

4

Heat the sesame oil and ginger in a frying pan. When fragrant, add the pork and stir-fry over medium-low heat until the color changes. Add the garlic scapes and continue stir-frying for 2 to 3 minutes.

5

Add the ☆ mixture to the pan and stir-fry for about 1 minute, until everything is evenly coated.

Reviews

4.6

(183 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I made this with an extra pack of shimeji mushrooms. Even so, the sauce was still quite strong and plentiful, so the recipe as written is just fine. It was reliably delicious as always (^^)

  • 🇯🇵 User from Japan

    I always make this when I buy garlic chives. It’s also delicious with boiled bamboo shoots, carrots, or mushrooms added. This time, besides bamboo shoots and carrots, I also added some leftover onion, so it turned out quite hearty. The aroma of the garlic chives really whets the appetite.

  • 🇯🇵 User from Japan

    It turned out easy and delicious♪ I didn’t have fresh ginger, so I added about 1 teaspoon of ginger paste from a tube, but the ginger aroma and flavor didn’t come through much. Next time, I think I’ll make it with some mushrooms too.

  • 🇯🇵 User from Japan

    Whenever I’m not sure what to make, I cook this. It’s delicious 🙂

  • 🇯🇵 User from Japan

    I found frozen garlic chives at a great price at a wholesale supermarket, so I decided to make this. It goes really well with rice. I love garlic chives, so I thought I could have added even more.

  • 🇯🇵 User from Japan

    Delicious! Thanks to the ginger, it doesn’t taste too greasy, and it goes great with rice!

  • 🇯🇵 User from Japan

    It was easy to make and delicious♪ I’ll definitely make it again 👍

  • 🇯🇵 User from Japan

    It goes well with beer, wine, or even a high sour. I was able to enjoy Chinese food at home.

  • 🇯🇵 User from Japan

    The flavor was spot on, and it was delicious! I’d definitely like to make it again and eat it.

  • 🇯🇵 User from Japan

    I made a double batch. It was easy just by following the recipe! I used domestically grown garlic chives, so it was even more delicious.