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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