Pork & Garlic Shoots Twice-Cooked Pork-Style Fry – a delicious recipe with pork, Garlic, Onion, clove Garlic, Vegetable oil, Tianmianjiang - Chinese sweet bean and flour sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the meat into bite-sized pieces and set aside.
2
Cut and discard the hard lower part of the garlic shoots, and cut the rest into 5 cm long pieces.
3
Cut the onion into 1 cm wide pieces.
4
Heat some oil in a frying pan and cook the garlic shoots, onion, and garlic until soft.
5
Transfer to a plate and set aside.
6
Add the pork to the same frying pan you used for the vegetables.
7
Once the meat has changed color add the vegetables from step 2 and cook well.
8
Add your flavoring ingredients that you prepared beforehand, and mix the entire thing well to develop the flavor and its finished.
9
Note - Since cooking the garlic shoots together with the onion sometimes results in them being hard, you can boil them first before cooking them.
419
kcal
Calories
32
g
Fat
17
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 200 grams Thinly sliced pork for shabu-shabu, 1 bag Garlic shoots, 1/2 Onion, 1 clove Garlic (finely chopped), and more.
Yes, Pork & Garlic Shoots Twice-Cooked Pork-Style Fry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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