Taiwanese Garlic Chives with Pork (Cang Ying Tou)

Name: Taiwanese Garlic Chives with Pork (Cang Ying Tou)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 10 oz ground pork; 12 oz garlic chives; 1/2 cup red long hot peppers; 1/2 tbsp fresh ginger; 1 tbsp garlic; 3 tbsp oil; 2 tsp Shaoxing wine; 2 tbsp light soy sauce; 1/4 cup fermented black beans; 1/2 tsp sesame oil; 1/4 tsp sugar

This Taiwanese stir-fry pairs savory ground pork with fragrant garlic chives, fermented black beans, and fresh red peppers for a fast, deeply flavorful meal. It comes together in minutes, making it a great weeknight dish to serve with hot steamed rice.

Servings4 Portions

Prep Time15 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

ground pork
10 oz
garlic chives
12 oz
red long hot peppers
0.5 cup
fresh ginger
0.5 tbsp
garlic
1 tbsp
oil
3 tbsp
Shaoxing wine
2 tsp
light soy sauce
2 tbsp
fermented black beans
0.3 cup
sesame oil
0.5 tsp
sugar
0.3 tsp

Step-by-Step Instructions

Heat a wok or large skillet over high heat until very hot. Reduce the heat slightly, add 1 tbsp of oil, and swirl to coat the pan.

Add the ground pork and cook over medium heat, breaking it up with a spatula, until lightly browned and cooked through. Stir in the Shaoxing wine, 1/2 tbsp of the light soy sauce, and the sugar. Mix well, then transfer the pork to a bowl.

Lower the heat and add the remaining 2 tbsp oil to the wok. Add the ginger, garlic, and fermented black beans, and stir-fry for 1 to 2 minutes until fragrant, being careful not to let the garlic burn.

Add the red long hot peppers and turn the heat to high. Stir-fry for about 1 minute until slightly softened.

Return the cooked pork to the wok and add the garlic chives. Pour in the remaining 1 1/2 tbsp light soy sauce and the sesame oil, then toss quickly until the chives are just wilted and everything is evenly coated.