Stir-Fry of Flowering Garlic Chives and Pork (ผักไม้กวาดผัดหมู)
Author: SheSimmers.com
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 2-3
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 (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
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.
Recipe by SheSimmers at https://shesimmers.com/2013/08/stir-fry-of-flowering-garlic-chives-and-pork.html