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Stir-Fried Pork with Yellow and Chinese Chives

Stir-Fried Pork with Yellow and Chinese Chives is a delightful dish that showcases the vibrant flavors of tender marinated pork combined with fresh chives. This dish, rooted in Chinese culinary tradition, highlights the versatility of pork and the aromatic qualities of chives, creating a quick yet satisfying meal. The marinated pork, enhanced with Shaoxing wine and soy sauce, delivers a savory depth that pairs beautifully with the bright, grassy notes of the chives. This recipe is not only quick to prepare, taking approximately 30 minutes from start to finish, but it also embodies the essence of home-cooked Chinese cuisine, making it perfect for both weeknight dinners and special occasions. Serve it with steamed rice for a complete meal that celebrates the harmony of flavors in Chinese cooking.

Main | Chinese | Dairy-Free | Stir-Fry | Knife | Mixing Bowl | Wok | Chive | Garlic | GInger | Pork | Marinating | Stir-Frying | Casual Gathering | Quick
Time to complete

Prep

15min

Cook

10min

Wait

15min

Total

40min

Ingredients (Makes 4 portions)

Pork Marinade

  • 450 g pork loin, cut into 5 cm matchsticks less than 0.6 cm thick
  • 1 g sugar
  • 2 g ground white pepper, divided
  • 30 ml Shaoxing wine, divided
  • 30 ml light soy sauce, divided
  • 5 ml sesame oil
  • 1 g baking soda
  • 2 g cornstarch

Cooking Oil

  • 45 ml vegetable, canola, or peanut oil

Chives

  • 100 g yellow chives, cut into 5 cm segments
  • 100 g Chinese chives, cut into 5 cm segments

Aromatics

  • Kosher salt
  • 2 medium cloves garlic, minced (about 10 g)
  • 5 g minced fresh ginger
  • 2 scallions, white and pale green parts only, finely minced
Nutrition Information (per 100g)
  • Calories: 143
  • Fat: 7
  • Protein: 19
  • Carbohydrates: 1
  • Fiber: 0
Directions

Marinate the Pork

  • 1. In a medium bowl, combine the pork, sugar, 1 g of white pepper, 15 ml of Shaoxing wine, 15 ml of soy sauce, sesame oil, baking soda, and cornstarch. Toss to coat the pork evenly and let it marinate for 15 minutes at room temperature or refrigerate for up to 8 hours.

Cook the Chives

  • 2. Heat 15 ml of oil in a wok over high heat until smoking. Add the yellow and Chinese chives, tossing occasionally until they are vibrant and just tender, approximately 1 minute. Season lightly with salt, transfer to a large bowl, and set aside. Wipe out the wok.

Brown the Pork (First Batch)

  • 3. Add another 15 ml of oil to the wok and heat until smoking. Add half of the marinated pork, spreading it into a single layer. Allow it to cook undisturbed until lightly browned, about 45 seconds. Toss to finish cooking, approximately 30 seconds longer, and then transfer to the bowl with the chives. Wipe out the wok.

Brown the Pork (Second Batch)

  • 4. Heat the remaining oil in the wok until smoking. Add the remaining pork, spreading it into a single layer, and cook undisturbed until lightly browned, about 45 seconds. Toss to finish cooking for another 30 seconds. Add the garlic, ginger, and scallions, cooking while tossing for about 30 seconds until fragrant.

Combine and Serve

  • 5. Return the first batch of pork and chives to the wok. Create a small well in the center and add the remaining Shaoxing wine, soy sauce, and white pepper. Toss everything to combine and adjust seasoning with salt if needed. Transfer to a serving platter and serve immediately.
Cookix's Secrets

Chive Selection

  • Use fresh chives for the best flavor; avoid wilted or discolored chives.

Herb Replacement

  • Substitute chives with scallions or leeks for a different flavor profile.

High Heat Cooking

  • Ensure your wok is very hot before adding ingredients to achieve a good sear.

Marinade Tips

  • For deeper flavor, marinate the pork overnight.

Spicy Kick

  • Add sliced fresh chili peppers or a drizzle of chili oil for heat.

Vegetarian Twist

  • Replace pork with firm tofu, marinating it similarly before stir-frying.