Stir-fried Shredded Pork With Yellow Chives And Celtuce Recipe

Prepare pork

Slice pork into very thin strips against the grain (or shred after poaching). If slices are thick, partially freeze pork 20–30 minutes first for easier slicing. Place pork strips in a bowl.

Add 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, the egg white, 0.25 tsp salt and 1 tbs vegetable oil to the pork. Mix thoroughly until every strip is coated. Let marinate 15–20 minutes while you prepare vegetables. This velveting step tenderizes pork under high heat.

Trim yellow chives, discard tough roots, and cut into 4–5 cm lengths. Wash and drain well.

Peel the outer rough skin of the celtuce stem. Julienne the inner tender stem into 5 cm × 0.3 cm matchsticks. If celtuce is large, cut into slightly thicker sticks. Rinse and drain.

Peel and mince or thinly slice 3 garlic cloves and julienne 1 tbs ginger. If using fresh red chili, thinly slice and set aside.

Combine 1 tbs light soy sauce, 1 tbs oyster sauce, 0.5 tsp dark soy (optional), 0.5 tsp sugar, 0.25 tsp white pepper and 50 ml chicken stock (or water) in a small bowl. Stir until sugar dissolves. Add 0.5 tsp sesame oil and set sauce aside.

Heat a large wok or heavy skillet over high heat until very hot (smoking point for oil). Add 2 tbs neutral oil and swirl to coat.

Quick-sear pork

Add marinated pork in a single layer. Spread the strips and let them sear 20–30 seconds without stirring to get slight browning, then toss and stir-fry until cooked through but still tender, about 1–2 minutes total. Remove pork to a plate and reserve juices in wok.

Add remaining 1 tbs oil to the hot wok. Add sliced garlic, ginger and optional chili; stir-fry 10–15 seconds until fragrant but not browned.

Add julienned celtuce to the wok. Stir-fry vigorously 1–2 minutes: celtuce should become just tender-crisp and slightly translucent (it cooks quickly). If celtuce appears dry, add 1–2 tbs of the reserved chicken stock.

Add yellow chives to the wok and toss with celtuce for 30–45 seconds. Yellow chives wilt very quickly; you want them bright and tender, not mushy.

Return the cooked pork and any accumulated juices to the wok. Pour the prepared sauce over everything. Toss and stir-fry 30–45 seconds more until sauce thickens slightly and coats ingredients. Taste and adjust seasoning: a pinch more salt or splash soy if needed.

Turn off heat. Drizzle 0.5 tsp sesame oil and toss once. Sprinkle julienned scallion greens if using.

Transfer to a serving plate immediately to preserve texture and serve hot with steamed rice or as part of a family-style meal.