This dish is a fundamental example of the Shandong cooking style, emphasizing the holy trinity of scallion, ginger, and garlic, and the technique of quick stir-frying. Thinly sliced pork loin is marinated lightly for tenderness, then stir-fried in a hot wok with copious amounts of large scallion segments. The scallions are fried until slightly softened and sweet, their fragrance permeating the oil and thus the entire dish. The sauce is simple but critical: a mix of soy sauce, Shaoxing wine, and a hint of sugar for balance. The result is a home-style dish that is incredibly aromatic and savory. The pork remains juicy and tender, while the scallions become a sweet, flavorful vegetable component. It’s a perfect demonstration of how simple ingredients, when combined with expert heat control, can create profound flavors.
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