Cook The Book: Pork With Chives
- 1/2 pound boneless lean pork, such as loin or trimmed chops, thinly sliced into 1 1/2-by-1/2-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil or vegetable oil
- 3 or 4 dried red chiles
- 1 garlic clove, minced
- 1/2 teaspoon salt, or to taste
- A large handful of chives or garlic shoots, cut into 2-inch lengths (1 cup), or 4 medium scallions, smashed, cut lengthwise into ribbons and then into 2-inch lengths (about 1 cup)
- 1/2 cup mild broth or water
- 1 tablespoon soy sauce
- 1/4 cup coriander leaves (optional)
- In a small bowl, combine the pork and cornstarch and mix to coat the meat well. Set aside for 30 minutes to 2 hours (refrigerate, covered, if letting stand for longer than 30 minutes).
- Turn out onto a serving plate and garnish with the coriander leaves if desired. Serve with rice or rice noodles.
lean pork, cornstarch, peanut oil, red chiles, garlic, salt, handful of chives, mild broth, soy sauce, coriander leaves
Taken from www.seriouseats.com/recipes/2009/03/pork-with-chives-recipe.html (may not work)