Shredded Pork With Yellow Chives

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Servings: 12 servings Difficulty: Advanced
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A savory, quick-cooking stir-fry featuring tender pork shreds and aromatic yellow chives.
Shredded Pork With Yellow Chives recipe image
Shredded Pork With Yellow Chives recipe image
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Shredded Pork With Yellow Chives

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 169.1

Description

This classic Chinese stir-fry is a celebration of texture and aroma, combining silky, velvety pork shreds with the distinct, mild onion-like flavor of yellow chives. The pork is velvety smooth thanks to a quick marinade with egg white and cornstarch, ensuring it remains tender even when cooked at high heat. Dried black mushrooms add an earthy depth and chewy contrast to the dish. Perfect for a quick weeknight dinner that feels special, or as part of a larger spread, this dish comes together in under thirty minutes. It pairs beautifully with steamed rice or warm mantou buns, absorbing every drop of savory sauce.

Directions

  1. Place the pork tenderloin in the freezer for about 20 minutes, or until it is firm to the touch but not frozen solid.
  2. While the pork firms up, soak the dried black mushrooms in a bowl of warm water for 20 minutes until soft and pliable.
  3. Remove the mushrooms from the water, squeeze out excess moisture, cut off and discard the woody stems, and finely shred the caps.
  4. Cut the firm pork into thin slices, then cut the slices into fine shreds.
  5. In a large bowl, combine the pork shreds with the egg white, cornstarch, 1 tablespoon light soy sauce, 1 tablespoon rice wine, and 1 teaspoon sesame oil. Mix well to coat the meat.
  6. Refrigerate the marinated pork for 20 minutes to allow the flavors to penetrate and the texture to velvety.
  7. Heat a wok or large skillet over high heat until very hot, then add the peanut oil.
  8. When the oil is hot, add the pork shreds and stir-fry quickly for about 20 seconds until the outside is just cooked but still tender inside.
  9. Remove the pork from the wok and drain off all but 2 tablespoons of the oil.
  10. Reheat the wok if necessary, then add the shredded mushrooms, yellow chives, ginger, garlic, and salt. Stir-fry for 2 minutes until the chives are wilted but still crisp.
  11. Return the cooked pork to the wok and continue to stir-fry for another minute to combine everything.
  12. Add the remaining 2 teaspoons of rice wine and give the mixture several quick stirs to deglaze and add aroma.
  13. Turn the mixture onto a serving platter and serve immediately while hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 169.1kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.1g6%
Cholesterol 84.0mg29%
Sodium 64.7mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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