Pork with Chives

Here's the recipe that I served the peanut slaw with. Looks good, huh? It could not have been easier. I saw this recipe literally minutes after I saw the slaw recipe and thought they would be so good together. Turns out, I was right. Once all of the ingredients are ready, this comes together very quickly so it is a perfect weeknight meal or quick Sunday lunch in my case. It's also really tasty and probably healthier than something you get at a takeout place. The chives are very mild so if you are looking for a more pronounced onion flavor, I would suggest using green onions instead. The sauce is nice and flavorful and the rice helped soak up the saucy goodness. I froze the pork for about twenty minutes before I sliced it. This helped me get the nice thin slices you see above. I highly recommend this dish and you can certainly play with the flavors a bit. I think it would be great with some grated fresh ginger or toasted sesame oil.

Pork with Chives
(Adapted from Beyond the Great Wall: Recipes and Travels in the Other China as found on Serious Eats)

Makes 2 servings

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
1 tablespoons peanut oil (or vegetable oil)
Large pinch red pepper flakes
1 garlic clove, minced
1/2 teaspoon salt, or to taste
A large handful of chives, cut into 2-inch lengths
1/2 cup low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1-2 tablespoons fresh cilantro, chopped

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).

When ready to proceed, place a wok over high heat. When it is hot, add the oil and swirl a little. Add the garlic and red pepper flakes and cook until fragrant, about 10-20 seconds. Be careful not to let the garlic burn. Toss in the pork and stir-fry vigorously until all the pork has changed color, about 3 minutes. Add the salt and chives and stir-fry for another minute. Add the broth and bring to a boil. Add the soy sauce and stir briefly, until the sauce thickens. Taste for seasonings, and adjust if necessary.