Cherry & Dennis Helper Habitat
Cantonese Stir-fried Pork Strips with Garlic Chive Flowers
韭菜花炒肉絲
Recipe overview
Tender pork strips and crisp garlic chive flowers are cooked in stages over high heat for a savoury everyday stir-fry.
01
Ingredients
Main ingredients
- 350 g pork collar
- 300 g garlic chive flowers
- 60 g red bell pepper
- 2 cloves garlic
- 10 g ginger
Pork marinade
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp sugar
- 1/8 tsp ground white pepper
- 1 tsp cornstarch
- 1 tsp cooking oil
Stir-fry sauce
- 2 tsp light soy sauce (mixed into the stir-fry sauce)
- 1 tbsp oyster sauce
- 2 tbsp water
- 1/2 tsp cornstarch (mixed into the stir-fry sauce)
Pork stir-fry oil
- 1.5 tbsp cooking oil
02
Tools
- chopping board
- kitchen knife
- mixing bowl
- measuring spoons
- small bowl
- wok
- wok spatula
- food thermometer
03
Steps
Step 1
Slice the pork
Cut the pork against the grain into even strips about 5 cm long and 5 mm thick.
Step 2
Marinate the pork
Mix the pork with all marinade ingredients until absorbed; rest for 15 minutes.
Step 3
Prepare the chive flowers
Wash and dry the chive flowers, trim the tough ends and cut into 5 cm lengths.
Step 4
Cut the aromatics
Cut the red pepper into thin strips, slice the garlic and finely shred the ginger.
Step 5
Mix the sauce
Combine the sauce soy sauce, oyster sauce, water and cornstarch until smooth.
Step 6
Heat the wok
Heat the wok over high heat, add 1 tablespoon cooking oil and swirl to coat.
Step 7
Cook the pork
Spread the pork in one layer, sear for 20 seconds, then stir-fry for about 1 minute 30 seconds until coloured outside.
Step 8
Remove the pork
Transfer the pork out when about eighty percent cooked to prevent overcooking in the wok.
Step 9
Fry the aromatics
Add the remaining 1/2 tablespoon oil, then fry ginger, garlic and red pepper for about 30 seconds until fragrant.
Step 10
Cook the chive flowers
Add the chive flowers and stir-fry over high heat for about 1 minute 30 seconds until bright, slightly softened and still crisp.
Step 11
Return and glaze
Return the pork, remix and add the sauce, then toss for about 1 minute until evenly glazed.
Step 12
Check and serve
The thickest pork strip must reach 63°C followed by a 3-minute rest; confirm no raw pink centre, then serve immediately.
Common mistakes
- Cutting with the grain and making the pork chewy.
- Leaving the chive flowers wet so the wok fills with steam.
- Piling the pork too deeply to sear.
- Not remixing the sauce and letting cornstarch form lumps.
Tips
Cut pork against the grain and mix the marinade until absorbed. Remove it at eighty percent doneness, cook the chive flowers briefly over high heat, then return the pork only to finish safely.
