Spicy Garlic Shoots with Pork Belly

Spicy Garlic Shoots with Pork Belly

This **Stir-Fried Pork with Garlic Sprouts** is a savory, aromatic dish that brings together tender pork, crisp garlic sprouts, and bold seasonings for a mouthwatering meal. Lean pork slices are marinated with starch and cooking wine to ensure tenderness, then stir-fried with fragrant small peppers, scallions, and ginger powder for depth of flavor. The dish gets its rich umami kick from oyster sauce and **Pixian fermented bean paste**, a Sichuan staple that adds a perfect salty-spicy balance. Garlic sprouts provide a fresh crunch, making every bite irresistible. Quick-cooked over high heat, this stir-fry retains vibrant colors and textures while locking in bold flavors. Serve it hot over steamed rice for a satisfying, restaurant-quality dish that’s easy to make at home!

15 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork
150g
🥩
garlic sprouts
200g

The aromatics

🧅
small pepper
50g
🧅
scallions
30g
🧅
starch
1 tbsp

The sauce & seasonings

🧂
cooking wine
1 tbsp
🧂
ginger powder
1 tsp
🧂
oyster sauce
2 tbsp
🧂
Pixian fermented bean paste
1 tbsp

Instructions

1. Step 1

Step 1
Cut the small pepper into segments and chop the scallions into flowers.

2. Step 2

Step 2
Choose lean pork and cut it into small thin slices. Mix with a small amount of starch and cooking wine to remove the fishy smell and tenderize the meat.

3. Step 3

Step 3
Cut the garlic sprouts into small segments. For those with poor teeth, lightly tap and cut them, but be careful not to apply too much force, which may make them lose their crunchiness.

4. Step 4

Step 4
Heat the oil and add the small peppers and scallions to stir-fry until fragrant.

5. Step 5

Step 5
Then add the pork and ginger powder, continuing to stir-fry.

6. Step 6

Step 6
Add oyster sauce and Pixian fermented bean paste, and stir-fry over high heat.

7. Step 7

Step 7
Next, add the garlic sprouts. Since oyster sauce is used for flavor enhancement and the fermented bean paste is already salty, no additional salt or chicken essence is needed. Due to high heat, a small amount of water can be added if the pan becomes dry, but do not add too much to avoid affecting the color and texture.

8. Step 8

Step 8
Complete the dish with these simple steps.

9. Step 9

Step 9
Serve and enjoy.

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