Sauteed Garlic Sprouts and Pork

First time I know this garlic sprouts when I was living in China. I accidentally ordered this dish when I visit the Summer Palace in Beijing. Recently I can find this vegetable in Asian markets in Karlsruhe (Germany) and it is sold in bundles.

This vegetable has a unique garlicky taste (yes of course, it is the sprouts from the garlic) and crunchy texture also when it is already cooked. I don't use garlic anymore to saute this vegetable just because it has already a strong smell. It is easy to wash and doesn't take a long time to cook, just like other vegetables. Just add a little bit of water and saute them until soften. Garlic sprouts and pork is a perfect combination, I like to use pork belly, but you can use another part like pork neck or other kinds of meat like beef or chicken.

Tips: do not choose the sprouts which are white in color, choose the green one. The sprouts which are white in color have a very strong garlicky-spicy taste and it will ruin the dish.

Sauteed Garlic Sprouts and Pork (Photo credit : Veronica)

Sauteed Garlic Sprouts and Pork

Serve : 2

Ingredients :
350 gr (1 bundle) garlic sprouts, cut into 4 cm pieces
100 gr pork neck or pork belly, slice thinly (I use my Roasted Pork Belly)
1 tbsp Chinese cooking wine
1 tsp fish sauce
50 ml water
salt and pepper
cooking oil

Steps :
Into a pan over medium-high heat, add in cooking oil. Add in pork slices, fish sauce and cooking wine. Stir them for one minute.

Add in garlic sprouts pieces and water, saute them until the garlic sprout soften then season with salt and pepper. Turn off the heat. Transfer into a serving plate.

Enjoy with steamed white rice.

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