Stir-fried yellow chives with venison slivers (Jiu huang lu rou si) from Every Grain of Rice: Simple Chinese Home Cooking (page 202) by Fuchsia Dunlop

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Notes about this recipe

  • Eat Your Books

    Can substitute hothouse chives for yellow chives, Sichuanese pickled chillies for red chillies, and chicken or pork for venison.

  • Delys77 on March 08, 2013

    Pg. 202 This comes together with about 10 minutes of prep and about 5 minutes of cooking. Very quick, simple and relatively flavourful. Not necessarily her most complex dish but nice for lunch or a meal for two with some steamed rice and maybe a sauteed vegetable. I used beef instead of venison and it was good. Not company worthy but good for a simple dinner at home.

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