Stir-fried pork with bean sprouts and garlic chives (thịt heo xào giá hẹ)
A traditional Vietnamese stir-fried dish made with tender pork slices, bean sprouts, and garlic chives. Marinated in fish sauce, soy sauce, garlic, and black pepper, the pork is quickly stir-fried to retain juiciness, then combined with fresh, crisp vegetables for a light and flavorful meal.
Ingredients
Instructions
Toast the black peppercorns in a fry-pan until fragrant, 1 minute. Crush them.
In a bowl, combine the sliced pork with fish sauce, soy sauce, sugar, black pepper, and minced garlic. Let it marinate for at least 10 minutes, better if marinated about 3 hours in the fridge.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated by batches pork and stir-fry until cooked through and lightly browned, about 3-4 minutes each. Remove and reserve.
Add the sliced onion and stir-fry for until softened, 2-3 minutes. Add the bean sprouts and garlic chives to the wok. Stir-fry just until the bean sprouts are slightly softened but still crunchy, 3-4 minutes more. Season with salt and pepper to taste.
Add the fried pork back to the wok and heat up, about 2 minutes. Remove from heat immediately to keep the vegetables crisp.
Serve straight away.
Notes
Garnish with fresh chili if desired.
Serve hot, enjoy on its own, with steamed rice or rice noodles.
Variations
Add some finely chopped spring onions to the marinade.
Add other vegetables to the stir-fry, like green beans, broccoli sprouts, spinach, bell peppers or carrot.
Mung bean sprouts can be susbtituted with sunflower sprouts, snow peas cut into fine strips or another type of bean sprouts.
Chinese garlic chives can be substituted with ordinary chives or spring onios, the green top sliced only, although they add onion flavor. Chinese garlic stems (shen sum or suan tai) is another possible substitute but use less as it has strong flavor.
Source
Food in Asia