Garlic Chive Stir-Fry with Pork (Quick Weeknight Dinner)

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  COOK TIME

  Prep 10m • Cook 10m

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  VIEWS

  606

1. pork loin or tenderloin, thinly sliced into 1/8-inch strips

   10.5 oz (300 g)

2. fresh garlic chives, trimmed and cut into 2-inch pieces

   7 oz / 200 g

3. vegetable oil

   1 tbsp

4. low-sodium soy sauce

   2 tsp

   Can’t find it? Try this one.

5. fermented broad bean paste (doubanjiang) or mild yellow bean paste

   2 tsp

   Can’t find it? Try this one.

6. cornstarch

   1 tsp

   Can’t find it? Try this one.

7. cooking wine or dry sherry

   1 tsp

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8. fresh ginger, finely minced

   1 tsp

9. garlic, finely minced

   1 tsp

10. green bell pepper, thinly sliced

    1/2 cup (about 2 oz / 60 g)

11. red bell pepper, thinly sliced

    1/2 cup (about 2 oz / 60 g)

12. kosher salt

    1/8 tsp

1. Step 1: Prep the pork

   In a small bowl, toss the pork strips with soy sauce, cooking wine, cornstarch, and 1/8 tsp salt. Let sit 10 minutes while you prep the rest.

   

2. Step 2: Get everything ready

   Wash and trim the garlic chives, then cut into 2-inch pieces. Slice both bell peppers into thin strips. Mince the ginger and garlic — keep them separate.

   

3. Step 3: Stir-fry the pork

   Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Spread the pork in one layer and let sear undisturbed for 1 minute. Stir and cook just until no longer pink, about 2 more minutes.

   

4. Step 4: Build flavor

   Add a tiny splash of oil if the pan looks dry. Lower heat to medium, add ginger and garlic, and stir for 30 seconds until fragrant — don’t let it brown.

   

5. Step 5: Cook the vegetables

   Add garlic chives and bell peppers. Stir constantly for 1 minute until chives brighten in color and soften slightly but still hold texture.

   

6. Step 6: Combine and finish

   Return pork to the pan. Add bean paste and stir well to coat everything. Cook 1 more minute, then taste and adjust with a pinch more salt if needed. Serve right away.

   

1. Marinate pork with cornstarch for extra tenderness.

2. Do not overcook garlic chives — keep them crisp-tender.

3. Bean paste is salty — taste before adding extra salt.

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