Pork & Garlic Shoots Twice-Cooked Pork-Style Fry

Pork & Garlic Shoots Twice-Cooked Pork-Style Fry

A dish with garlic and garlic shoots to give you energy! With a twice-cooked pork-like flavor your kids are sure to love its taste.

Ingredients: serves 4

Thinly sliced pork for shabu-shabu
200 g
Garlic shoots
1 bag
Garlic (finely chopped)
1 clove
Vegetable oil (for frying)
as needed
★Flavoring ingredients:
Tianmianjiang - Chinese sweet bean and flour sauce
2 tablespoons
1 teaspoon
Cooking sake
1 tablespoon
Soy sauce
1 tablespoon
1/2 teaspoon


1. Cut the meat into bite-sized pieces and set aside. Cut and discard the hard lower part of the garlic shoots, and cut the rest into 5 cm long pieces. Cut the onion into 1 cm wide pieces.
2. Heat some oil in a frying pan and cook the garlic shoots, onion, and garlic until soft. Transfer to a plate and set aside.
3. Add the pork to the same frying pan you used for the vegetables. Once the meat has changed color add the vegetables from step 2 and cook well.
4. Add your flavoring ingredients that you prepared beforehand, and mix the entire thing well to develop the flavor and its finished.
5. Note - Since cooking the garlic shoots together with the onion sometimes results in them being hard, you can boil them first before cooking them.

Story Behind this Recipe

In the transition from summer heat to cool weather, don't you find that your summer doldrums catch up to you all at once? At that time it's best to eat something with plenty of nutrients!! This is good as a side dish, or can be served over rice as a donburi. That's what I thought of when making this.