Best Flowering Chives And Pork Slivers Recipes
FLOWERING CHIVES AND PORK SLIVERS RECIPE (韭菜花炒肉丝 | JIǔ CàI HUā CHǎO RòU Sī)
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
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!
FLOWERING CHIVES AND PORK SLIVERS
This dish is in regular rotation in my kitchen in spring. When chive flowers are at their finest, I make this at least twice a week. The crunchiness and juiciness of the flowering chives combined with tender, lightly seasoned pork is irresistible-and it's quick to make. You'll be able to find flowering chives at most Asian grocery stores.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preparation 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! Reprinted with permission from My Shanghai: Recipes and Stories from a City on the Water by Betty Liu, copyright © 2021 by Betty Liu. Published by Harper Design, an imprint of HarperCollins Publishers. Buy the full book from Harper Collins, Amazon, or Bookshop.
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