GARLIC CHIVE STIR FRY WITH PORK
“Flies’ Heads” is the direct translation of Chinese for “Garlic Chive Stir-Fry with Pork,” or Cang Ying Tou. This is only the tip of the iceberg. When this meal was given the name “flies’ heads,” someone wasn’t paying attention to the dish’s appearance or intended audience. That person, however, is not myself! All I’m doing is carrying the message.
QUICK AND EASY TO MAKE WITH CHIVES OR SCAPES
It’s a popular Taiwanese home-style dish: Garlic Chive and Pork Stir Fry. And congee? It’s much better than congee. Our 20-minute congee goes perfectly with it!
This is one of many dishes we make with ground meat, so it’s incredibly quick and easy to put together. It is possible to use ground beef, ground chicken, or ground turkey in place of ground pork in a recipe
If you can’t obtain garlic chives, garlic scapes can be substituted. Every season, I would receive an overwhelming number of those in my summer CSA box subscriptions.
Fortunately, this garlic chive stir fry is just what you’re looking for. Garlic chives, also known as Chinese chives, are a herb that comes in
- 3 tbsp. of oil(divided)
- 10 oz. of ground pork
- 2 tsp. of Shaoxing wine
- 2 tbsp. of light soy sauce
- ¼ tsp. of sugar
- ½ tbsp. of ginger (finely chopped)
- 1 tbsp. of garlic (finely chopped)
- ¼ cup of fermented black beans (rinsed and drained)
- ½ cup of red long hot peppers (finely diced)
- 12 oz. of garlic chives (cut into ⅓-inch pieces)
- ½ tsp. of sesame oil
- Start by preheating your wok until it begins to smoke a little. Add After the wok has cooled, add 1 tbsp of oil. This prevents the meat from adhering to the wok by superheating the wok before adding oil. Cooking fish in a skillet is easy using this method.)
- To begin, heat the oil to a medium-high temperature, then add the ground pork. When the beef is browned, remove it from the heat. Stir in the sugar, Shaoxing wine, and 1/2 tbsp. light soy sauce. Cooked meat should be transferred to a bowl and mixed thoroughly before turning off the heat and transferring to the bowl.
- Reduce the heat to low and stir in the remaining 2 tablespoons of oil and the ginger until well combined. Add the garlic and fermented black beans and cook for another 30 seconds. Cook for a few seconds, being careful not to burn anything.
- Afterward, add the peppers and increase the heat. Cook for one minute with the lid off after stirring everything together. Stir-fry the cooked pork with the garlic chives (if using scapes, simmer an additional 1-2 minutes with the cover on the wok after the chives have finished cooking).
- Here we go: Add 1/12 teaspoons of the remaining light soy sauce and the sesame oil. Combine all ingredients in a wok or frying pan and cook until fragrant. You can salt to taste at this point, but I found that I didn’t need to add much salt because the fermented black beans are already pretty salty. Garlic chives cook quickly, so move swiftly.
- Serve with steaming rice on the side.