Stir-fried Chinese Yellow Chives with Pork

5 from 1 vote

Stir-fried Chinese Yellow Chives with Pork

This recipe for stir-fried Chinese yellow chives with pork is especially tasty in the spring and summer, when delicate, mild-flavored yellow garlic chives are in season.

Prep Time1 10

Cook Time5

Total Time1 15

Course: Pork

Cuisine: Chinese

Servings:

Calories: 302kcal

Author: Bill

Ingredients

For the pork:

8 ounces pork shoulder (or pork loin, partially frozen and cut into thin strips)
1 tablespoon water
1 teaspoon cornstarch
2 teaspoons vegetable oil
2 teaspoons oyster sauce
1/8 teaspoon baking soda

For the rest of the dish:

2/3 cup low-sodium chicken stock
1 teaspoon clear rice wine
1 teaspoon oyster sauce
1 teaspoon soy sauce
1/4 teaspoon sesame oil
1/2 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon ground white pepper (or to taste)
1 1/2 tablespoons vegetable oil (or any neutral oil)
1 1/2 teaspoons cornstarch (mixed into a slurry with 2 teaspoons water)
8 ounces Chinese yellow chives (washed, drained, and cut into 2 1/2-inch/6 cm lengths)

US Customary - Metric

Instructions

In a medium bowl, velvet the pork by combining the pork strips with the water, cornstarch, vegetable oil, oyster sauce, and baking soda. Mix until uniform and the pork is completely coated. Set aside for 1 hour or overnight in the refrigerator.
In a bowl, make the sauce mixture by combining the chicken stock, clear rice wine, oyster sauce, soy sauce, sesame oil, salt, sugar, and white pepper. Set aside.
Heat your wok until just smoking and add the oil around the perimeter of the wok. Add the marinated pork (it should be at room temperature) to the wok in one layer, and sear for 1 minute. Stir-fry the pork in the hot wok for another 30 seconds, or until the pork is mostly cooked.
Still over high heat, pour in the pre-mixed sauce to deglaze the wok. Let everything come up to a boil and slowly add half of the cornstarch slurry while stirring constantly to thicken the sauce.
Next, stir in the yellow chives. Mix well and continue to stir-fry for another minute. Add more cornstarch slurry to thicken up the sauce if needed, and stir for another 15 seconds. Serve!

Nutrition

Stir-fried Chinese Yellow Chives with Pork by The Woks of Life. 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