Stir-fried Pork and Garlic Chive

 

Ingredients:

(A)  Pork & Marinade

• 100 g. pork belly or loin (sliced)
• 1/4 tsp. sugar
• 1 tsp. dark soy sauce
• 1 tsp. Shaoxing Wine
• 1 tsp. cornflour

(B)  Sauce

• 1 tbsp. water
• 1/2 tsp. dark soy sauce
• 1/4 tsp. chicken stock granules
• 1/4 tsp. sugar

(C)  Stir Fry

• 1/2 tbsp. cooking oil
• 1/2" ginger (minced)
• 2 bird's eye chilies (diced)
• 100 g. garlic chives (cut into 2" pieces)

Methods:

1. In a bowl, add sliced pork with the sugar, dark soy sauce and Shaoxing wine.  Mix until the liquid is absorbed.  Add the cornflour and mix again.  Marinate for 15 minutes while preparing the rest of the ingredients.
2. Combine the sauce ingredients in a small bowl and set aside.
3. Heat a large skillet with cooking oil over medium heat until hot.  Spread out the marinated pork belly to the pan with as little over lapping as possible.  Cook undisturbed for 30 seconds, or until the bottom is cooked.  Flip the pork.  Immediately add the ginger, bird's eye chilies and garlic chives.  Continue to stir and cook for 1 minute.
4. Pour the sauce into the pan.  Stir and cook until the sauce is reduced and well coated with all the ingredients.  
5. Remove the dish onto a serving plate.
6. Serve hot with rice and other dishes.

This recipe is adapted from 'Omnivore's Cookbook' by Maggie Zhu with slight adjustments to suit my cooking preference.