Pork tenderloin stir-fried with chive blossoms and tomato (Suàn miáo chăo roù sī) from House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant (page 227) by Kathy Fang and Peter Fang

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Papaya, fig, and pork bone soup with dried Chinese almonds (Mù guā wú huā guŏ xìng rén zhū gŭ tang); Watercress pork bone soup with figs and dried Chinese almonds (Xī yáng cài wú huā guŏ xìng rén zhū gŭ tāng)

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

  • Eat Your Books

    Can use the chili oil on page 274.

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