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–+ servings
This easy home-style Chinese recipe combines tender stir-fried pork, bright green garlic chives, and a simple yet satisfying savory sauce.

Pork and Garlic Chive Stir Fry

By Maggie Zhu
5 from 3 votes
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4 servings
This easy home-style Chinese recipe combines tender stir-fried pork, bright green garlic chives, and a simple yet satisfying savory sauce.

Ingredients

Pork & marinade

  • 8 oz (225 g) pork loin (or chop), sliced into thin strips
  • 1/4 teaspoon sugar
  • 2 teaspoons dark soy sauce (*Footnote 1)
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch

Sauce

  • 1 tablespoon water
  • 1 teaspoon dark soy sauce (*Footnote 1)
  • 1/2 teaspoon chicken bouillon powder
  • 1/2 teaspoon sugar

Stir Fry

  • 1 tablespoon peanut oil
  • 1 ” (2.5 cm) ginger , minced
  • 4 Thai chilis , chopped (or 1 small jalapeno, diced) (*Footnote 2)
  • 8 oz (225 g) garlic chive , chopped into 2” (5 cm) pieces

Instructions

  • Add the pork with the sugar, dark soy, and wine in a small bowl. Mix until the liquid is absorbed. Add the cornstarch and mix again. Marinate for 15 minutes while preparing the rest of the ingredients.
  • Combine the sauce ingredients in a small bowl and set aside.
  • Heat a large skillet with peanut oil over medium high heat until hot. Spread out the marinated pork to the pan with as little overlapping as possible. Cook undisturbed for 30 seconds, or until the bottom is cooked. Flip the pork. Immediately add the ginger, Thai chilis, and garlic sprouts. Continue stir and cook for 1 minute.
  • Pour the sauce into the pan. Stir and cook until the sauce is reduced and coated to all the ingredients. Immediately transfer everything to a serving plate to prevent overcooking.
  • Serve hot over rice as a part of a multi-course meal or as a light main dish

Notes

  1. You can use regular soy sauce to replace the dark soy sauce. Although I highly recommend the dark soy sauce if you have any. It adds a nice dark brown color and a light caramel taste to the dish.
  2. You can use other types of chilis as well or skip it all together. The chilis adds a nice kick to the dish and I really enjoy it. But it’s totally fine if you do not like spicy food.

Nutrition

Serving: 1serving, Calories: 203kcal, Carbohydrates: 7.1g, Protein: 17.8g, Fat: 11.7g, Saturated Fat: 3.6g, Cholesterol: 45mg, Sodium: 212mg, Potassium: 459mg, Fiber: 1.7g, Sugar: 3g, Calcium: 66mg, Iron: 2mg