Chive Flower Stir Fry

Have you tried chive flower stir fry before? Chive flowers aren’t used much in western cooking, however they are commonly used in Chinese cooking. Usually it is cooked in a stir fry which varies in different regions. Chive flowers are tender and taste a little garlicky and sweet. It can add a lot of taste to a stir fry dish. It is also a good balance for the meat added to the stir fry. 

Sichuan Chive Flower and Pork Stir Fry

In Sichuan, the chive flower and pork stir fry dish is made with chive flowers, red bell pepper, ginger and shredded pork. We add doubanjiang (affiliate link for the product I use) to the dish to give it that unique Sichuanese savory and slightly spicy flavor. Since doubanjiang has lots of salt, when it’s added to a dish, use less salt or soy sauce to season it. All the ingredients are very tasty in this dish and definitely give it a try at home! 

Looking for some other stir fry dishes?

Check these out:

Pork Stir Fry with Green Chilies 

Twice Cooked Pork Belly 

Ingredients: 

Chive flower: 0.5 lb (1 bunch)

Pork tenderloin: 0.5 lb

Ginger: 1 piece 

Red Bell Pepper: 1 

Marinate shredded pork with:

Corn starch: 1 tbsp

Soy sauce: ½ tsp

Water: 1 tbsp

 

Cooking oil: 1 tbsp

Doubanjiang: 1 tbsp (I linked the product I use)

Soy sauce: ½ tsp

Sugar: 1 pinch (¼ tsp)

Instructions: 

1. Cut chive flower into 1 inch pieces
2. Cut pork into strips, marinate with soy sauce, corn starch and water
3. Prepare shredded ginger and red bell pepper
4. Add cooking oil to a hot pan, drop in ginger and pork, stir fry until pork change color
5. Add doubanjiang, stir until fragrant
6. Drop in chive flower and red bell pepper, stir fry for 1 minute or until vegetable cooked to desired tenderness
7. Season with soy sauce and a pinch of sugar. 
8. Enjoy! 🙂