Stir-Fry of Flowering Garlic Chives and Pork (ผักไม้กวาดผัดหมู)
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 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 (no need to slice shrimp)
  • 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 granulate sugar (optional but recommended)
  • ½ teaspoon ground white or black pepper
  1. Set a wok or a 14-inch skillet on medium-high heat. When the wok is hot add the oil.
  2. Add the meat and light soy sauce; stir-fry until the meat is cooked, about 1-2 minutes.
  3. 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.
  4. 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.
Recipe by SheSimmers at