Step 1

Combine the pork, Shaoxing wine, soy sauce and peanut oil in a small bowl. Mix well. Add the cornstarch and mix with your fingers to coat the pork evenly.

Step 2

Mix all the sauce ingredients together in a small bowl and set aside.

Step 3

Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Spread the pork with as little overlap as possible. Let cook for 1 minute, until the bottom is lightly browned. Flip and stir a few times, until the pork is just cooked through. Transfer to a plate.

Step 4

Add the remaining 1/2 tablespoon oil and the ginger. Stir a few times to release fragrance.

Step 5

Add the garlic scapes. Cook and stir for 2 minutes for Asian garlic scapes, until the garlic scapes start to soften. Cook for a longer time for American garlic scapes (*footnote 3). Taste a piece of garlic scape. It should be starting to turn tender and easy to bite into.

Step 6

Pour the sauce over the garlic scapes. Stir and cook until the garlic scapes have turned tender but are still a bit crisp, or to the degree you prefer, 1 minute or so. Return the pork to the pan and stir a few times to mix everything well, then immediately transfer to a large serving plate. Serve hot as a main dish over steamed rice.