Pork & Garlic Shoots Twice-Cooked Pork-Style Fry

• 200 grams Thinly sliced pork for shabu-shabu
• 1 bag Garlic shoots
• 1/2 Onion
• 1 clove Garlic (finely chopped)
• 1 Vegetable oil (for frying)
• 2 tbsp Tianmianjiang - Chinese sweet bean and flour sauce
• 1 tsp Sugar
• 1 tbsp Cooking sake
• 1 tbsp Soy sauce
• 1/2 tsp Katakuriko

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.

pork, garlic, onion, clove garlic, vegetable oil, tianmianjiang chinese sweet bean and flour sauce, sugar, sake, soy sauce, katakuriko

Taken from cookpad.com/us/recipes/153562-pork-garlic-shoots-twice-cooked-pork-style-fry (may not work)