Slivered pork with flowering chives (Jiu cai hua chao rou si) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 100) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoanN on April 29, 2024

    I picked up flowering chives at the Asian market, came to EYB to see what to do with them, and came across the reviews below. I also noted that Dunlop has two other recipes in her books using flowering chives. So in the hope of upping the flavor factor, I combined all three recipes. I marinated pork slivers in Shaoxing wine, potato flour, and dark soy sauce for about half an hour and tossed a few slivers of ginger into the hot oil before stir-frying the pork until the pieces barely separated. I removed the pork from the wok, tossed slices of smoked tofu and stir-fried until golden, then tossed in the cut up chives and tossed them until piping hot. I then added back in the pork slivers, tossed it all together for a minute or two, and finished it off with some sesame oil. I thought this was absolutely delicious and would do exactly the same thing again if I had flowering chives on hand.

  • RachaelHeath09 on August 19, 2023

    I really liked this recipe as a very base level stir fry template. I needed to use a whole pork tenderloin so I weighed out 100g and then found that the entire tenderloin was closer to 500g lol. So I measured the marinade and other ingredients accordingly. I also cooked the pork in 3 smaller batches so they didn’t steam in the over crowded wok. This didn’t bother me because the pieces are so small when slivered that they cook very fast. I chose to use snow peas for the veg. She recommended blanching them quickly first, so I did that first and it definitely made the process quicker and they kept their color and crunch. This was very simple with a very nice flavor. We drizzled our homemade Sichuan chili oil over ours and that gave it a nice pop of heat. You could very easily change up the meat or veg, add a little sweetness or heat. This will be my go to stir fry for quick weeknight meals.

  • Delys77 on December 17, 2021

    I agree, super adaptable and easy but nothing to write home about. We did it with pork and green beans. I will say the quantity is quite small. I know this book is all about pairing several dishes family style, but for us for 4 people I had about 400 grams of pork and about 40 grams of green beans. Good balance for us.

  • clcorbi on December 04, 2016

    Dunlop notes in the recipe header that this dish can be used as a loose template for all sorts of stir-fries, subbing out different meats and vegetables as needed. So, I took her up on it and substituted chicken for the pork, and carrots for the flowering chives. This is a quick, easy stirfry that is mildly flavored, but still tasty. I skimped on the ginger, which was a mistake. Next time I'd throw in a bigger handful of ginger slivers. A thorough salting plus the dash of sesame oil at the end really makes the flavor here. This dish was not really impressive enough for a weekend dinner, but would certainly make a solid weeknight meal, and it's both fast and adaptable.

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