Stir fried pork with Chinese chives & savory sauce

February 25, 2009 at 9:58 pm (Of interest to Foodies)

This was a very successful first stir-fry! I was prepared, I had all the ingredients, the cooking process was fast and proceeded as expected with no surprises, and it was delicious!

Just added the chives...

Just added the chives...

After chives have cooked for a few seconds, it's time to add the pre-mixed sauce...

After chives have cooked for a few seconds, it's time to add the pre-mixed sauce...

The sauce cooks less than 20 seconds, then the big payoff!

The sauce cooks less than 20 seconds, then the big payoff!

If you have the required pantry items, this couldn’t be easier.

Recipe:

Stir-fried pork with Chinese Chives

1 lb boneless pork loin (The meat from 3 or 4 pork chops)
1/2 lb Chinese Garlic Chives
1/3c peanut oil (no substitutions)*
– marinade –
1/2 t salt
2 t Shaoxing rice wine or a med. dry sherry
4 1/2 t cornstarch
4 t water
– sauce –
1 t light soy sauce (light as in ‘not dark’)
1 1/2 t Chinkiang or Chinese Black vinegar
1/2 t salt
1 1/2 t cornstarch
1/4 c Chicken Stock

Cut the pork into very thin strips 2″ long. Be sure to remove all traces of fat and gristle. Place in a bowl with the marinade ingredients, stir in one direction only to mix, let sit for about 15 minutes.

Wash and trim the chives, cut into 2″ lengths.
Combine the sauce ingredients in a small bowl (keep a spoon with it)

With heat on high, add the peanut oil to the pan/wok. When you see the first wisp of white smoke, add the pork slivers and stir briskly to separate pieces. Stir-fry for a minute or so until the meat is nearly cooked through, then add the chives. Stir-fry for around 45 seconds more, or until the chives are nearly tender. Stir the sauce in its little bowl, and pour in. Cook for a few more seconds until sauce thickens, then plate immediately.

Serve with rice if desired, (but it’s not really necessary.) Enjoy!

This is really quite tasty, it was just like I’d been served it in China or at a good restaurant.

*it’s really not best to substitute any of the ingredients. Do so at your own risk. =)

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7 Comments

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