Chinese Food

Introduction

Preserved pork, also known as bacon or salted pork in some regions, is a traditional food item that has been preserved through the process of salting, smoking, or a combination of both. This preservation method not only extends the shelf life of the meat but also enhances its flavor, making it a staple in many cuisines worldwide. In China, preserved pork is a key ingredient in numerous dishes, one of which is the delightful and aromatic Preserved Pork Stir-Fry with Garlic Scapes.

Garlic scapes, on the other hand, are the tender, curly stalks that grow from garlic bulbs before the bulbs themselves mature. They have a mild garlic flavor with a hint of sweetness and a crisp texture, making them an excellent addition to stir-fries, salads, and pickles. When combined with preserved pork, the result is a dish that balances savory, sweet, and slightly tangy flavors, all wrapped up in a satisfying and hearty meal.

In this article, we will delve into the step-by-step process of making Preserved Pork Stir-Fry with Garlic Scapes. From selecting the right ingredients to mastering the stir-fry technique, we will cover every aspect of this delicious dish. So, let’s get started!

Ingredients Selection

Before we begin cooking, it’s crucial to select the right ingredients. Here’s what you’ll need:

1. Preserved Pork: Look for slices of preserved pork that are lean yet slightly fatty, as the fat adds flavor and moisture to the dish. Ensure the pork is not overly salty or too dried out.

2. Garlic Scapes: Choose fresh, tender garlic scapes that are bright green and free of brown spots or wilting. The younger the scape, the more tender and flavorful it will be.

3. Vegetable Oil: Any neutral-flavored oil, such as canola or grapeseed oil, works well for stir-frying. Avoid using strongly flavored oils like olive oil, which can overpower the delicate flavors of the garlic scapes.

4. Garlic Cloves: Fresh garlic cloves add an extra layer of garlic flavor to the dish. Peel and mince them finely.

5. Fresh Ginger: A small piece of fresh ginger, peeled and sliced into thin matchsticks, provides a subtle heat and aroma.

6. Red Chili Peppers (optional): For a bit of spice, you can add sliced red chili peppers. Adjust the quantity according to your taste preference.

7. Oyster Sauce: This thick, savory sauce adds depth and richness to the dish. If you’re vegetarian, look for a vegetarian-friendly version.

8. Shaoxing Wine (or Dry Sherry): A splash of Shaoxing wine or dry sherry enhances the flavors and adds a touch of sweetness. If you don’t have either, you can substitute with chicken or vegetable broth.

9. Light Soy Sauce: For seasoning and added saltiness.

   

10. Dark Soy Sauce (optional): For a deeper color and slightly sweeter flavor.

11. Sugar (optional): A pinch of sugar helps to balance the flavors, especially if the preserved pork is on the saltier side.

12. Cornstarch Slurry: A mixture of cornstarch and water used to thicken the sauce at the end of cooking.

13. Green Onions (optional): For garnish, chopped into short lengths.

14. Sesame Oil (optional): A drizzle at the end adds a nutty, aromatic finish.

Preparation

Now that you have all the ingredients, let’s move on to the preparation:

1. Prepare the Preserved Pork: If the preserved pork slices are thick, cut them into thinner strips or bite-sized pieces. This will help them cook more evenly and absorb the flavors better. Blanch the pork slices in boiling water for about 1-2 minutes to remove excess salt and oil. Drain and set aside.

2. Prepare the Garlic Scapes: Trim off the woody ends of the garlic scapes. Cut the scapes into 2-3 inch lengths. You can also slice them thinly if you prefer a more tender texture.

3. Prepare the Aromatics: Mince the garlic cloves and slice the ginger into thin matchsticks. If using red chili peppers, slice them thinly.

4. Make the Sauce: In a small bowl, combine 1-2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine (or dry sherry), 1 tablespoon of light soy sauce, and a pinch of sugar (if using). Mix well and set aside. If you want a deeper color, add a teaspoon of dark soy sauce.

Cooking the Dish

With all your ingredients prepared, it’s time to cook the Preserved Pork Stir-Fry with Garlic Scapes:

1. Heat the Pan: Place a wok or large frying pan over medium-high heat. Add 2-3 tablespoons of vegetable oil and swirl to coat the bottom of the pan evenly.

2. Cook the Aromatics: Once the oil is hot, add the minced garlic, sliced ginger, and red chili peppers (if using). Stir-fry for about 30 seconds until fragrant but not burnt.

3. Add the Preserved Pork: Add the prepared preserved pork slices to the pan, spreading them out in a single layer. Stir-fry for about 2-3 minutes until the pork is heated through and slightly crispy on the edges.

4. Add the Garlic Scapes: Push the pork to one side of the pan and add the garlic scapes to the other side. Stir-fry the scapes for about 1-2 minutes until they turn bright green and start to soften.

5. Add the Sauce: Pour the prepared sauce mixture over the pork and garlic scapes. Stir well to combine and coat all the ingredients evenly with the sauce.

6. Cook Until Tender: Continue to stir-fry for another 2-3 minutes until the pork is tender and the garlic scapes are cooked but still crisp-tender. If the sauce seems too thin, you can thicken it by adding a cornstarch slurry (mixed with equal parts cornstarch and water) a little at a time, stirring constantly until the desired consistency is achieved.

7. Taste and Adjust: Taste the dish and adjust the seasoning with more soy sauce, sugar, or a pinch of salt if needed. Remember that preserved pork can be quite salty, so be cautious with additional salt.

8. Garnish and Serve: Remove the pan from heat. If using, drizzle a small amount of sesame oil over the dish and stir to combine. Garnish with chopped green onions and serve immediately with steamed rice, noodles, or your favorite side dish.

Tips and Tricks

Here are some tips to help you perfect your Preserved Pork Stir-Fry with Garlic Scapes:

1. Blanching the Pork: Blanching the preserved pork helps to remove excess salt and oil, making the final dish less greasy and more enjoyable.

   

2. Stir-Frying Technique: Use a high heat and stir constantly to prevent the ingredients from burning. The key to a successful stir-fry is to cook everything quickly over high heat, retaining the crispness and freshness of the vegetables.

3. Sauce Consistency: If you prefer a thicker sauce, add the cornstarch slurry gradually and stir constantly to avoid lumps. If the sauce is too thick, you can thin it out with a little water or broth.

4. Seasoning: Taste the dish as you cook, adjusting the seasoning as needed. Remember that preserved pork is already salty, so be cautious with additional salt.

5. Serving Suggestions: This dish pairs well with steamed rice, noodles, or even a simple green salad. You can also serve it as part of a larger meal with other Chinese dishes like stir-fried vegetables, soup, or dumplings.

Conclusion

Preserved Pork Stir-Fry with Garlic Scapes is a delicious and satisfying dish that combines the rich, savory flavors of preserved pork with the fresh, crisp texture of garlic scapes. By following the steps outlined in this article, you can create a dish that balances flavor, texture, and aroma, making it a perfect addition to your culinary repertoire.

Whether you’re cooking for a family dinner, a friend’s gathering, or just treating yourself, this dish is sure to impress with its delightful combination of flavors and satisfying heartiness. So, the next time you’re in the mood for a hearty and flavorful stir-fry, give Preserved Pork Stir-Fry with Garlic Scapes a try. You won’t be disappointed!

Remember, the key to a successful stir-fry is to use fresh, high-quality ingredients, cook over high heat, and stir constantly to retain the crispness and freshness of the vegetables. With a bit of practice, you’ll be able to master this technique and create your own delicious stir-fry dishes.

And don’t forget to experiment with different ingredients and flavors to make the dish your own.