An excellent easy and easy-to-make pork stomach and Chinese language chive stir fry that may be made inside 10 minutes.

Do you’re keen on Chinese language chives, Jiu Cai in Mandarin? It’s a extremely popular Chinese language spring ingredient in lots of well-known dishes like chive dumplings, spring rolls, and even chive pancakes or chive field.

However we love to make use of it in stir fry too due to its distinctive taste and texture. Chinese language chives may have a tremendous crunchy texture even after they’re well-cooked. Most often, we stir-fry Chinese language chives with bean sprouts, or primarily with scrambled eggs. However on this recipe, we’ll introduce you to one thing new, pork stomach and Chinese language chive stir fry.

“Crispy ” the pork stomach

The essential step for this recipe is to stir-fry your pork stomach with some persistence. We are going to want round 2-3 minutes to launch the combat and develop a good looking golden brown coloration. It will give them barely crispy edges, which can make a great comparability with the chives.

Put together all the pieces Earlier than Beginning.

Chinese language chiefs are tremendous simple to prepare dinner. The stir-frying course of will take round 10 seconds, so be fast and don’t kill your chives. I’ll extremely advocate getting ready all the pieces by hand to keep away from overcooking.

Make it the final dish.

Though pork stomach is used, I’ll nonetheless advocate you make the stir fry as your final dish when cooking a number of programs. It’s type of just like darkish inexperienced leaf dishes. Chinese language chives are extremely perishable as soon as lower and cooked – they oxidize rapidly, turning darkish and dropping their crisp texture. You will want to eat it up inside 10 or quarter-hour.

Components

• 100g pork stomach, pores and skin eliminated – I cube the pork stomach into small cubes as a result of they develop a crispy crust on all sides whereas rendering fats extra effectively than strips or slices. The small cube are distributed evenly all through the chives. So you may have two textures in every chew.
• 1 tablespoon cooking oil (if wanted)
• 200g Chinese language chives
• 2 cloves of garlic
• 1-2 Thai purple peppers (modify to style)
• 1 tablespoon mild soy sauce
• 1 teaspoon darkish soy sauce – brown the pork stomach
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Firstly, wash the Chinese language chives and take away any grime from the floor. Keep in mind to wash rigorously after which pressure the additional water off. That is the important thing step as a result of the water will spoil the flavors. Then lower the chives into 4cm segments.

Take away the pores and skin of the pork stomach after which lower it into small items. Then roughly mince the garlic.

In a wok, add round 1 tablespoon of cooking oil and swirl to coat. Place the pork stomach in and fry for round 2-3 minutes till golden brown, and launch the animal fats.

Place the Thai pepper and garlic in, and add darkish soy sauce. Fry for an additional half minute till fragrant.

I add darkish soy sauce right here to darken the colour of pork stomach cubes solely, not influencing the intense inexperienced coloration of the chives.

Add the chives in, rapidly combine for some time. Add sugar and salt, and add light soy sauce together with the perimeters of the wok.

Combine all the pieces effectively and switch it out instantly.

• 100 g pork stomach pores and skin eliminated
• 1 tablespoon cooking oil if wanted
• 200 g Chinese language chives
• 2 cloves of garlic
• 1-2 Thai purple peppers modify to style
• 1 tablespoon mild soy sauce
• 1 teaspoon darkish soy sauce – deep the brown coloration of the pork stomach
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

• Firstly, wash the Chinese language chives and take away any grime from the floor. Keep in mind to wash rigorously after which pressure the additional water off. That is the important thing step as a result of the water will spoil the flavors. Then lower the chives into 4cm segments.

• Take away the pores and skin of the pork stomach after which lower it into small items. Then roughly mince the garlic.

• In a wok, add round 1 tablespoon of cooking oil and swirl to coat. Place the pork stomach in and fry for round 2-3 minutes till golden brown, and launch the animal fats.

• Place the Thai pepper and garlic in, and add darkish soy sauce. Fry for an additional half minute till fragrant.