Pork & Scapes
June 18th, 2009 · No Comments · Posted in dinner, garden, Recipes
Pork works well with garlic scapes
Garlic scapes, steamed earlier in the week, kept very nicely in the fridge waiting for just the right moment to appear on our dinner plate again.
Here they are with stir-fried pork loin, a dish that falls together quickly once you have the hang of using your wok. First, fry sliced onion, celery and red pepper. Next, thin slices of your favorite pork loin chop (my wife would like to see these more julienned). At each step, remove the cooked items, draining away any excess oil and save them in a bowl. At this point I quickly fried about a tablespoon of julienned fresh ginger. Then add everything back to the hot wok, including the previously steamed garlic scapes. Add a spoonful of garlic-mustard sauce, plus a generous drizzle of soy sauce, a dash of mirin and some sweet and sour sauce.
Toss until everything is heated through and serve. Rice is completely unnecessary.
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