Stir-Fried Chives with Pork Skin
A quick, aromatic stir-fry combining tender pork skin with crisp Chinese chives. The pork skin is soaked and cleaned to remove excess oil, then tossed with fragrant chives in a hot wok.
Story
This classic Chinese home-style dish transforms simple ingredients into something satisfying. The key is properly cleaning the pork skin to remove any residual oil, then cooking everything quickly over high heat.
Ingredients
dried pork skin
100g
Chinese chives (韭黄)
200g
cooking oil
2 tablespoons
light soy sauce
1 tablespoon
salt
1/2 teaspoon
garlic
2 cloves, minced
rice wine
1 teaspoon
Instructions
1
Prepare the pork skin
Place dried pork skin in a bowl and cover with boiling water. Let soak for about 10 minutes until completely soft. Drain, then wash in warm water with a pinch of baking soda to remove any oil residue. Rinse thoroughly and pat dry. Cut into bite-sized strips.
2
Trim the chives
Cut the Chinese chives into lengths about 2 inches long. Separate any thick stalks from thinner ones so they cook evenly.
3
Stir-fry the aromatics
Heat oil in a wok over medium-high heat until shimmering. Add minced garlic and stir for 30 seconds until fragrant. Add the pork skin strips and stir-fry for 1-2 minutes.
4
Finish the dish
Add the chives and toss everything together. Pour in soy sauce and rice wine, then season with salt. Stir-fry for another 1-2 minutes until chives are just tender but still crisp. Serve immediately.
