Pork and Potato Slice Stir-Fry

Peel the potato and slice it about 2 mm thick. Cut green garlic into 1 cm lengths. Slice pork about 2 mm thick and mix with cornstarch, 5 g light soy sauce and all the dark soy sauce; marinate refrigerated for 10 minutes.

Blanch the potato slices in boiling water for about 5 minutes, stopping before they break apart, then drain. Heat the oil in the wok, stir-fry the pork, and add green garlic for about 20 seconds.

Add potatoes, salt and the remaining 5 g light soy sauce. Stir-fry for about 3 minutes, continuing if needed until potatoes are tender and pork is cooked through. Pork should reach 63°C with a 3-minute rest before serving.