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Bon Appétit

Budding Chives with Pork and Salted Black Beans

5.0

(1)

A stirfry of chopped chives ground pork cilantro and fermented black beans in a bowl.
Photo by Alex Lau

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead to recreate this dish from Win Son, NYC.

Recipe information

  • Yield

    4 servings

Ingredients

2

tablespoons vegetable oil

1¼

pounds ground pork

1

cup mirin

¾

cup white soy sauce

1½

pounds budding chives (about 5 bunches), trimmed, cut into ½-inch pieces

4

garlic cloves, finely grated

4

red Thai chiles, thinly sliced

¼

cup toasted sesame oil

2

tablespoons dried fermented black beans

Steamed rice (for serving)

Preparation

  1. Heat oil in a large nonstick skillet over high. Cook pork, pressing down to encourage browning and stirring occasionally, until almost cooked through but with some remaining pink spots, about 3 minutes. Add mirin and soy sauce and simmer, frequently pressing down firmly on pork to break into small pieces, until liquid is reduced by half and meat looks slightly glazed, 6–8 minutes. Add budding chives, garlic, chiles, sesame oil, and fermented black beans. Cook, tossing, until chives are just tender and very fragrant, about 2 minutes. Serve over rice.

Nutrition Per Serving

Calories (kcal) 730
Fat (g) 44
Saturated Fat (g) 11
Cholesterol (mg) 95
Carbohydrates (g) 34
Dietary Fiber (g) 4
Total Sugars (g) 28
Protein (g) 36
Sodium (mg) 1730
Explore Bon AppétitStir-FryTaiwaneseEast AsianAsianGround PorkPorkMeatChiveQuickEasyOne-Pot MealsWeeknight MealsDairy-FreeSautéDinner
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  • Very tasty but I would cut down on the mirin as it would be way too sweet with 1 cup. Used 1/2 cup mirin (maybe even a little less next time) and left everything else the same.

    • sumi636

    • 6/6/2018