Flowering Chives And Pork Slivers Recipes

FLOWERING CHIVES AND PORK SLIVERS RECIPE (韭菜花炒肉丝 | JIǔ CàI HUā CHǎO RòU Sī)

Flowering Chives and Pork Slivers Recipe (韭菜花炒肉丝 | Jiǔ Cài Huā Chǎo Ròu Sī) image

In spring, I make this easy dish at least twice a week. The crunchiness of the flowering chives combined with tender, lightly seasoned pork is irresistible.

Provided by Betty Liu

Yield Makes 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 tsp. cornstarch
2½ tsp. Shaoxing wine
1 tsp. light soy sauce
1½ tsp. plus 1 pinch of sugar
¼ lb. (115 g) pork loin, belly, or shoulder
7 oz. (200 g) flowering garlic chives (about 1 large bunch)
2 Tbsp. neutral cooking oil, such as canola or grapeseed oil
1 (1-inch / 2.5-cm) piece fresh ginger, julienned
3 cloves garlic, sliced
1 tsp. kosher salt

Steps:

Mix together the cornstarch, 1 tsp. of the wine, soy sauce, and pinch of sugar in a medium bowl. Trim any excess fat or skin from the pork and slice it against the grain into short, thin pieces, 1 to 2 inches (2.5 to 5 cm) by ¼ inch (6 mm). Toss the pork with the marinade and let sit for at least 10 minutes but no more than 1 hour.
Cut the chives into 1- to 2-inch (2.5- to 5-cm) segments. You should have about 4 cups. Set aside.
Heat a well-seasoned wok over high until smoking. Reduce the heat to medium-high, then add the oil. Once the oil is shimmering, add the ginger and garlic and stir-fry until fragrant. Add the pork and stir-fry until just cooked, 2 to 3 minutes.
Add the flowering chives, the remaining 2 tsp. of wine, 1½ tsp. sugar, and the salt and fry until aromatic, 1 to 2 minutes. Don't cook the chives for too long, or they lose their crispness!

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