This stir-fry is extremely common throughout Taiwan. Every restaurant puts its own spin on it, because the ingredients are completely flexible and easy to modify to your liking. Remove the meat and make it a vegetarian dish. If you can't find Chinese chives, substitute with green onions. The Hakka style of this dish uses Chinese celery and seafood. Experiment and make it your own.
- Yu Tsai
Serves4 to 6
Prep time15 Min
Cooks in15 Min
photo by Yu Tsai
8 oz (227g) pork loin cut to strips
2 teaspoons Shaoxing wine
1 teaspoon sesame oil
1/4 teaspoon white pepper
1/4 teaspoon cornstarch
pinch of sugar
1 tablespoon light soy sauce
Stir Fry Ingredients:
1 tablespoon peanut oil
1/2 teaspoon dark soy sauce
4 cloves garlic minced
1 pack 5 spices pressed tofu sliced (4 pieces)
4 oz (113g) Chinese chives cut to 2 inches
2 scallion stalks diced
8 dried red chili peppers or fresh chili peppers (deseed if you don't like it too spicy)
salt to taste
Combine all the marinade ingredients, then, marinate pork for 15 to 30 minutes.
Heat oil in wok, add marinated pork and dark soy sauce. Cook until meat is white and cook thoroughly. Remove and set aside.
Heat oil, add garlic and warm to bring out fragrance.
Add sliced tofu. Stir for about 1 minute.
Add red chili pepper, white pepper, 1 tablespoon Shaoxing wine around the edge of the wok.
Add Chinese chives. Toss to combine for 15 seconds.
Combine with Pork and toss for 1 minute. (Be careful not to over cook the chives)