Garlic Scapes Stir-fry

prepCut pork shoulder into thin 2-inch strips
prepFinely julienne ginger
prepJulienne carrot into 2 × 1/4-inch lengths
prepCut garlic scapes into 2-inch pieces
prepMix cornstarch slurry: 2 tsp cornstarch + 1 tbsp water
8 oz / 225 g pork shoulder, cut into thin 2-inch strips	Marinate pork 20 min			Add pork, pepper, sugar, sesame oil & soy, stir 20 sec	Add cornstarch slurry, stir-fry 15 sec
1 tsp cornstarch
2 tsp water
1 tsp Shaoxing wine
1 tsp oyster sauce
1/2 tsp vegetable oil
1 tbsp vegetable oil	Heat wok, sear pork 1 min per side
5 dried chili peppers (optional)	Stir-fry chilies, ginger, carrot & scapes 1 min	Add Shaoxing wine, stir-fry 20 sec	Add stock, cover & cook 30 sec, uncover & stir
1 tsp ginger, finely julienned
1 medium carrot, julienned into 2 × 1/4-inch lengths
10 oz / 280 g garlic scapes, cut into 2-inch pieces
2 tsp Shaoxing wine
1/3 cup / 80 ml chicken stock or water
1/8 tsp ground white pepper
1/4 tsp sugar
1/2 tsp sesame oil
2 tsp light soy sauce
2 tsp cornstarch mixed with 1 tbsp water

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