Aromatic Chive and Pork Stir-fry Rice Bowl
#ChiveRecipe #PorkStirfry #ChivePorkRiceBowl #EasyChineseFood #HomeCooking
Whip up a fantastic meal using leftover ingredients from your fridge! This is a hearty rice bowl featuring leftover chives and ground pork, complemented by the crispness of onions, the tenderness of zucchini, and the gentle heat of chili peppers. Seasoned to perfection with Chinese soy sauce (lao dou you), savory oyster sauce, and a touch of sugar, it delivers a deep, rich flavor that’s truly irresistible. The subtle sweetness of lao dou you combined with the umami of oyster sauce creates a magical blend that will have you clearing your plate in no time. Feel free to add a fried egg on top, or for a delightful variation, serve it mixed with boiled noodles. Let’s explore this wonderfully adaptable recipe!
Main Ingredients- 1 bunch Chives (approx. 1 package)
- 800g Ground Pork
- 1 Red Chili Pepper
- 2 Korean Green Chili Peppers
- 1/2 Onion
- 1/3 Zucchini
- 3 Tbsp White Parts of Scallion
Cooking Instructions
Step 1
Rinse the fresh chives thoroughly under running water and trim the roots. Shake off excess water and cut them into 5-6cm lengths. It’s best not to wash them for too long or soak them to preserve their aromatic flavor.
Step 2
Peel and wash the onion, then slice it into approximately 0.5cm thick strips or dice it. For a pleasant texture when stir-fried, it’s recommended to slice it rather than mincing it too finely.
Step 3
Remove the seeds from the red and green chili peppers and mince them finely. If you prefer more heat, increase the amount of Korean green chili peppers. For added color, use the red chili pepper. (Tip: To reduce spiciness, ensure all seeds are completely removed.)
Step 4
Wash the zucchini well, perhaps using baking soda to remove any wax coating. Cut it into half-moon shapes or thick strips, avoiding the seedy core. Zucchini adds a natural sweetness and tender texture, enhancing the overall flavor balance of the dish.
Step 5
Gently pat the ground pork dry with paper towels to remove excess blood. This helps to reduce any gamey odor and results in a cleaner taste.
Step 6
Heat a large pan over medium heat and add cooking oil. Add the chopped scallions, minced garlic, and minced ginger. Stir-fry until fragrant, creating an aromatic oil base. Then, add the minced red and green chili peppers and stir-fry together. (Tip: While chilies can be added later, stir-frying them first infuses their spicy aroma into the oil, enhancing the overall flavor.)
Step 7
Once the aromatics are fragrant, add the ground pork. Increase the heat to high and stir-fry. Use a spatula or ladle to break up any clumps and ensure the pork cooks evenly. Continue stir-frying until the pork turns a grayish color.
Step 8
When the pork is grayish, add 1 teaspoon of soju (or cooking wine) to help eliminate any porky odors and continue stir-frying. Next, add 1 tablespoon of sugar to enhance the pork’s savory flavor and mix well as you stir-fry.
Step 9
Once the sugar has dissolved and is well incorporated with the pork, add 1 tablespoon of lao dou you (Chinese dark soy sauce). Lao dou you contributes sweetness and a deep umami flavor rather than saltiness, and it adds a smoky aroma and appealing color to stir-fries. Stir-fry briefly to incorporate its flavor and color.
Step 10
Now, add all the prepared vegetables: chives, onion, and zucchini to the pan. Stir-fry everything together. Since these vegetables cook relatively quickly, adding them all at once is efficient. Stir-fry briskly for 2-3 minutes until the vegetables are slightly tender but still have a bite.
Step 11
Finally, add 2 tablespoons of oyster sauce to adjust the overall seasoning. The deep umami from the oyster sauce will elevate the flavors of all the ingredients. Stir well to combine everything. (Tip: The natural moisture released from the vegetables is usually sufficient, so you don’t need a cornstarch slurry. This consistency works well for both rice bowls and as a sauce for noodles.)
Step 12
In the final stage of cooking, add 1 teaspoon of black pepper and mix lightly to enhance the aroma. Before turning off the heat, you can drizzle in a little sesame oil for an extra nutty flavor, if desired. (Note: I omitted sesame oil.) It’s best to cook over high heat throughout this process to maintain the texture of the ingredients.
Step 13
To serve as a rice bowl, scoop warm, cooked rice into a serving bowl, filling it about halfway. This leaves ample space for the stir-fry topping.
Step 14
Prepare a fried egg to place on top of the rice bowl. A sunny-side-up egg with a runny yolk will blend beautifully with the stir-fry sauce, adding a creamy richness.
Step 15
Generously spoon the prepared chive and pork stir-fry onto the empty side of the serving bowl, next to the rice.
Step 16
Top the stir-fry with the fried egg, placing it attractively. You can add a small extra portion of the stir-fry as a garnish for an even more appealing presentation. (Delicious Alternative: Instead of rice, serve over boiled noodles. Top with this chive and pork stir-fry and some shredded cucumber for a wonderfully different Chive and Pork Bibim Guksu (spicy mixed noodles)!)
