Stir-Fry of Flowering Garlic Chives and Pork
A home-style Thai stir-fry of flowering garlic chives—“broomsticks”—and thinly sliced pork, seasoned with soy and fish sauce.
Servings 2 people
Ingredients
- 2 tablespoons vegetable oil
- 6 ounces a quick-cooking cut of any meat you like (boneless chicken breasts, boneless chicken thighs, pork loin or boneless country ribs, pork tenderloin, peeled and deveined shrimp, chuck steak, prepared squid, or (this is extremely common in Thailand) pork liver, sliced thinly into bite-sized pieces)
- 1 pound flowering garlic chives (cut into 1-inch pieces)
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce (add only ½ tablespoon first and add the remainder later if it’s not salty enough— but remember that this is to be served with bland rice)
- ½ teaspoon granulated sugar (optional but recommended)
- ½ teaspoon ground white or black pepper
Instructions
- Set a wok or a 14-inch skillet on medium-high heat. When the wok is hot add the oil.
- Add the meat and light soy sauce; stir-fry until the meat is cooked, about 1–2 minutes.
- Crank up the heat to high; add the garlic chives and the fish sauce; stir-fry until the vegetable is tender but still bright green and crunchy, no more than a minute.
- Don’t let the dish cool in the wok; plate it immediately to prevent the residual heat from cooking the chives beyond the tender-crisp point. Serve with rice.
