Shredded Pork with Yellow Chives
Submitted by bearman55
Stir-fried shredded pork tenderloin with fragrant yellow chives, dried Chinese mushrooms, ginger, and garlic. A fast, aromatic wok dish that’s on the table in 35 minutes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minYellow chives are one of Chinese cooking’s best-kept secrets. Grown in the dark to keep them tender and mild, they have a delicate, almost buttery garlic flavor that regular chives can’t touch.
Paired with shredded pork tenderloin that’s been velveted in egg white, cornstarch, and light soy sauce, they make a dish that’s elegant enough for a dinner party but fast enough for a Tuesday.
Dried Chinese mushrooms bring their deep, earthy umami to the mix, while ginger and garlic keep things bright. A splash of rice wine at the very end sends up a fragrant cloud of steam that smells like a proper Cantonese kitchen.
Wok Tips
- Freeze the pork for 20 minutes before slicing. Partially frozen meat is much easier to cut into thin, even shreds.
- Soak the mushrooms properly. They need a full 20 minutes in warm water to rehydrate. Squeeze them dry before shredding or they’ll waterlog your stir-fry.
- Work in stages. Stir-fry the pork first, remove it, then cook the vegetables. Everything comes back together at the end for a quick toss.
Ingredients
Directions
Place pork in the freezer for about 20 minutes or until firm to the touch.
Then cut into slices, then into shreds.
Place meat in a large bowl with the marinade ingredients.
Refrigerate for 20 minutes.
Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable.
Squeeze out the excess water and cut off and discard the woody stems.
Finely shred the caps.
Heat a wok or large skillet until it is hot and add the oil.
When the oil is hot, add the pork and stir-fry for 20 seconds.
Remove the meat and drain off all but 2 table- spoons of oil.
Reheat the wok and add the mushrooms, chives, ginger, garlic and salt and stir-fry for 2 minutes.
Return the pork to the wok and continue to stir-fry for another minute.
Finally add the rice wine and give the mixture several stirs.
Turn onto a platter and serve at once.
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