Cook the Book: Pork with Chives

Cook the Book: Pork with Chives

Begin and end a good week with pork. That sounds like a good rule, no? Starting with pork jerky on Monday, we're going to end this week with pork with chives from Beyond the Great Wall. Now aren't you glad all the recipes in between were vegetarian?

This is a quick stir-fry made even simpler if you already have some pork in the freezer. The authors suggest slicing meat still frozen to help it defrost quicker. Chives are here for flavor and color, but you can also substitute garlic shoots or scallions if needed.

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  • Yield:6 as part of a larger meal or 2 as a main course in a simple meal with rice or noodles


  • 1/2 pound boneless lean pork, such as loin or trimmed chops, thinly sliced into 1 1/2-by-1/2-inch pieces
  • 1 tablespoon cornstarch
  • 2 tablespoons peanut oil or vegetable oil
  • 3 or 4 dried red chiles
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, or to taste
  • A large handful of chives or garlic shoots, cut into 2-inch lengths (1 cup), or 4 medium scallions, smashed, cut lengthwise into ribbons and then into 2-inch lengths (about 1 cup)
  • 1/2 cup mild broth or water
  • 1 tablespoon soy sauce
  • 1/4 cup coriander leaves (optional)


  1. 1.

    In a small bowl, combine the pork and cornstarch and mix to coat the meat well. Set aside for 30 minutes to 2 hours (refrigerate, covered, if letting stand for longer than 30 minutes).

  2. 2.

    Turn out onto a serving plate and garnish with the coriander leaves if desired. Serve with rice or rice noodles.